Yum-o! That pretty much sums this dinner up. It’s delicious! I’ve made it twice now, and both times it was like a mexican heaven in my mouth. Give this one a try! You won’t regret it!! But beware… it makes enough to feed an army!

Mexican Lasagna

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Ingredients:

• 1½ cups unprepared rice
• 3 cups chicken broth (I use one can of broth, plus one cup of water and one chicken bouillon cube)
• 1 can seasoned tomatoes (you can use diced, stewed, whatever your favorite is), lightly drained
• 1½ Tbsp minced onion
• 2½ tsp minced garlic (or about 1 tsp of garlic powder)
• 1 can black beans, drained and rinsed
• 1 packet taco seasoning
• 1 lb ground beef
• 1 (16 oz) jar salsa, or salsa verde (I used regular salsa)
• 8-12 small flour tortillas, cut into large strips*
• 3-4 cups shredded Mexican cheese
• 8-10 oz enchilada sauce (I don’t use a full 10 oz can)
• 1 can corn, drained
• optional garnish: sour cream and cilantro

Directions:

1. Cook the rice according to directions, but use the chicken broth in place of the water. Add salt to taste.
2. In a large skillet, heat the can of tomatoes with the onion and garlic over medium heat. Add about half of the taco seasoning packet and stir to combine.
3. Add the can of beans. Stir to combine, then transfer the mixture to a large mixing bowl and add the cooked rice. Stir to mix well.
4. In the now empty skillet, brown the ground beef. Add the other half of the taco packet along with ¼ cup of water to create the taco beef.
5. To assemble the lasagna:

• Pour about half the jar of salsa in an even layer over the bottom of a 9 x 13 casserole dish.
• Layer evenly with the tortilla strips to cover the salsa.
• Spread approximately half of the rice mixture evenly over the tortillas.
• Sprinkle with a layer of the shredded cheese (be fairly generous).
• Add another layer of tortilla strips.
• Pour a thin layer of enchilada sauce over the tortillas.
• Spread the taco beef evenly over the enchilada sauce.
• Layer the corn on top of the beef.
• Top with the remaining rice mixture in an even layer.
• Spread the remaining salsa evenly over the rice, and sprinkle with a layer of shredded cheese to finish.

Bake at 375° F for 15-20 minutes, or until the cheese has melted and begins to brown a bit. Allow to sit several minutes before serving. Top individual servings with sour cream and fresh cilantro, if desired and available.

Enjoy!

*For a gluten-free version, try corn tortillas instead of flour tortillas. But be sure to check your enchilada sauce ingredients as well, since some brands include ingredients that are not gluten-free friendly. (Or you could even skip the enchilada sauce altogether.)

Adapted from Annie’s Eats