Mexican Lasagna

Mexican Lasagna has become a family favorite over the past few years.

Spicy beef is layered with rice, beans, and tomatoes, then layered with enchilada sauce to make this hearty Mexican casserole.

When I first saw this made by Pastor Ryan on The Pioneer Woman’s blog, I knew it was going to be good. So many of our favorite flavors combined in one meal?

Definitely a great thing. We love Mexican foods and the spiciness of this meal is just right.

This recipe can easily be adjusted to your preferences. I’ve doubled the sauces and changed a couple of little things, but this remains Ryan’s recipe for the most part and we LOVE it.

My oldest boy was so excited when he saw me making this yesterday; he hovered in the kitchen throughout most of the process. Just waiting until dinnertime was torture for him.

Mexican Lasagna Recipe

Cook the rice with the chicken broth and set aside. Melt a tablespoon of butter in a large skillet and add the tomatoes, onions and garlic.

Add 1 tablespoon chili powder and ½ tablespoon each of paprika and cumin. Stir until combined.

Add the pinto beans to the tomato mixture and then combine everything with the rice in a large bowl. Taste this mixture and add salt as needed.

Brown the ground beef using 1 tablespoon chili powder and ½ tablespoon each of paprika and cumin.

Salt the mixture to taste and add a few tablespoons of water to create the taco beef.

Spread half the salsa verde in the bottom of a 9×13 pan. Layer the tortillas across the bottom of the pan, covering the sauce.

(I like to cut my tortillas into wedges and then layer that across the dish in a single layer.)

Divide your rice mixture in half and spread it over the layer of tortillas. Divide the cheese in half and layer it over the rice mixture.

Add another layer of tortillas on top of the cheese. Pour the red enchilada sauce over the tortillas and spread it out evenly.

Add the ground beef in a layer over the sauce. Add the corn on top of the meat.

Then add the remaining rice mixture on top of the corn, followed by the remaining salsa verde. On the top of everything add the remaining cheese.

Bake at 350 for 25-30 minutes or until the center is warm and the cheese has melted completely. Serve with sour cream and cilantro if desired.

Make This A Freezer Meal

I usually double or triple this recipe and freeze the additional pans. If you are planning to freeze this, just layer everything into the pan and when it is cooled completely, cover with foil or lids and freeze.

This is one of my favorite meals for the freezer. It takes me no extra time to make the extra and it provides fantastic meals on days when I have no desire to work in the kitchen.

1-2 days before you plan to eat this, take it out of the freezer and place it in the fridge. Once thawed, bake as noted in the recipe.

Mexican Lasagna

5 from 1 vote

Recipe lightly adapted from and with thanks to The Pioneer Woman

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Prep Time: 20 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 20 minutes mins

Servings: 8 -10 servings

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Ingredients 

• ▢ 1 cup unprepared rice
• ▢ 2 cups chicken broth
• ▢ 1 tablespoon butter
• ▢ 14 ounces diced tomatoes with liquids, or 2 large tomatoes, chopped
• ▢ 1 onion, chopped small, about 1 cup
• ▢ 3 large cloves of garlic, minced
• ▢ 14 ounces pinto beans, drained, or 2 cups cooked pinto beans
• ▢ 4 large flour tortillas, cut into wedges
• ▢ 1 pounds ground beef
• ▢ 12-16 ounces shredded Mexican cheese blend
• ▢ 2 cups frozen corn, thawed, or 1 can of corn, drained (drained)
• ▢ 16 ounces green chile enchilada sauce
• ▢ 8 ounces red chile enchilada sauce
• ▢ 3 tablespoons chili powder
• ▢ 1.5 tablespoons paprika
• ▢ 1.5 tablespoons cumin
• ▢ kosher salt, adjust by taste
• ▢ Optional toppings: sour cream and chopped cilantro

Instructions

• Cook the rice with the chicken broth and set aside. Melt a tablespoon of butter in a large skillet and add the tomatoes, onions and garlic. Add 1 tablespoon chili powder and ½ tablespoon each of paprika and cumin. Stir until combined. Add the pinto beans and then combine with the rice in a large bowl. Taste this mixture and add salt as needed.
• Brown the ground beef using 1 tablespoon chili powder and ½ tablespoon each of paprika and cumin. Salt the mixture to taste and add a few tablespoons of water to create the taco beef.
• Spread half the salsa verde in the bottom of a 9×13 pan. Layer the tortillas across the bottom of the pan, covering the sauce. (I like to tear my tortillas into pieces and then layer that across the dish in a single layer.) Divide your rice mixture in half and spread it over the layer of tortillas. Divide the cheese in half and layer it over the rice mixture. 
• Add another layer of tortillas on top of the cheese. Pour the red enchilada sauce over the tortillas and spread it out evenly. Add the ground beef in a layer over the sauce. Add the corn on top of the meat. Then add the remaining rice mixture on top of the corn, followed by the remaining salsa verde. On the top of everything add the remaining cheese.
• Bake at 350 for 25-30 minutes or until the center is warm and the cheese has melted completely. Serve with sour cream and cilantro if desired.

Notes

FREEZER MEAL: I usually double or triple this recipe and freeze the additional pans. If you are planning to freeze this, just layer everything into the pan and when it is cooled completely, cover with foil or lids and freeze.  This is one of my favorite meals for the freezer. It takes me no extra time to make the extra and it provides fantastic meals on days when I have no desire to work in the kitchen.  1-2 days before you plan to eat this, take it out of the freezer and place it in the fridge. Once thawed, bake as noted above.

Nutrition

Calories: 531kcal · Carbohydrates: 54g · Protein: 25g · Fat: 24g · Saturated Fat: 11g · Cholesterol: 71mg · Sodium: 1354mg · Potassium: 783mg · Fiber: 6g · Sugar: 8g · Vitamin A: 2630IU · Vitamin C: 16mg · Calcium: 357mg · Iron: 4mg

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{originally published 8/7/11 – recipe notes and photos updated 4/15/20}