I’ve been craving Mexican food lately (ok, well, it’s more of a constant craving – I don’t think I’ve ever been sick of Mexican food) so tonight I decided to make Taco Lasagna. This is something I basically threw together, with a little inspiration from other recipes I’ve made, such as my Chicken Enchilada Casserole. This made a decent sized casserole that will offer leftovers to Ken and I for the next couple of days. So if you are looking to cook for a small family or make something that will last for a few days for a couple (perfect for during the week if you work and don’t feel like cooking every night when you get home from work) then this recipe is perfect for you!
- 1.75lbs of ground beef
- 1 cup of uncooked rice
- 1 4.5oz can of diced green chilis
- 1 10oz can of enchilada sauce
- 2 cups of black beans
- 2 cups of shredded Mexican cheese
- 12 corn tortillas
- 1 chipotle pepper in adobo sauce, seeded and chopped
- 2 tbsp of Cilantro, torn into pieces
- 2 tbsp of taco seasoning
- 1 tbsp of water
- Jalapenos for the topping (optional)
- Sour cream for garnish
- Guacamole for garnish
- 8x8 baking dish
- Preheat oven to 350
- Cook rice according to package directions (I used my handy rice cooker)
- In a large pot or skillet, brown the beef. Once cooked, drain and return to the pot. Add the 1tbsp of water and the taco seasoning to the meat. Mix well and set aside.
- In a mixing bowl, combine the rice, beans, ½ of the enchilada sauce, diced chilis, chipotle pepper and the cilantro. Mix well.
- Layer the bottom of the baking dish with 4 corn tortillas. Spread half of the beef mixture on top of the tortillas. Sprinkle ⅓ of the cheese over the beef and then add a layer of half of the rice/bean mixture. Pour a little of the enchilada sauce over the rice/bean mixture. Add another layer of 4 corn tortillas, the rest of the beef, another ⅓ of the cheese, the rest of the rice/bean mixture and then pour a little of the enchilada sauce over the rice/bean mixture. Add another layer of 4 corn tortillas and top with the rest of the enchilada sauce, the rest of the cheese and the jalapenos.
- Bake at 350 for 25 minutes