It works well for an everyday dinner as well as a dinner party. Everyone LOVES this dish.
Adapted from The Pioneer Woman.
Begin by preparing rice with chicken broth/stock. Once prepared, salt to taste.
Chop up tomatoes, onions, and garlic as small as you prefer. Saute in pan with a tablespoon or so of butter. Add approximately 3 tablespoons chili powder, and 1 ½ tablespoon of both paprika and cumin (or use taco seasoning). Stir until nicely combined.
Feel free to add beans if you like them… no need to drain. Mix cooked rice together with tomato/onion/garlic mixture.
Brown the ground beef using about 3 tablespoons chili powder, 1 ½ tablespoon, paprika and 1 ½ tablespoon of cumin and salt to taste with about 4-6 ounces of water to create the taco beef (or use taco seasoning).
Spread one container of salsa verde in the bottom of a large casserole or baking dish. Layer on tortillas covering salsa verde. Some overlapping is expected.
Divide your rice mixture in half and spread it over the layer of tortillas. Divide cheese in half and layer it on top of the rice layer. Approximately 24 ounces of cheese per layer.
Add another layer of tortillas on top of your cheese layer. Pour enchilada sauce over the tortillas and spread it out evenly.
Add layer of browned ground beef. Add 3 cans of corn (drained) on top of beef layer. Then the remaining amount of rice mixture on top of corn layer followed by the remaining jar of salsa verde, on top of which you will add the remaining cheese (approximately 24ounces) to the top…this is our final layer of ingredients. Sprinkle top with some taco seasoning or cayenne pepper.
Bake at 375º for 25-35 minutes until cheese has melted and begins to brown a bit.
Enjoy!
Something to keep in mind is that this is an extremely flexible recipe. You can add or omit ingredients to your taste and whatever you do, this “Lasagna” will surely be amazing. I’m using a full-sized pan for this (something that will feed 20+ people) so keep that in mind and cut the recipe in half if you’re just using a regular casserole dish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (646g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 606 | ||
Calories from Fat: 195 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.7g | 29 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 111.2mg | 34 % | |
Sodium 740.8mg | 26 % | |
Potassium 1531.1mg | 40 % | |
Total Carbohydrate 62.6g | 18 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 54.8g | ||
Protein 43.6g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 606
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