Thursday, June 5, 2014

Tex/Mex Lasagna

Updated and revised February 2021

This recipe really came about after I made some "Mexican Rice" in my rice steamer and it was so darn good, BUT, I had a lot leftover, so, what to do? Well make this recipe of course. 

So here's the deal; you can pretty much make this however you like. You can use flour or corn tortillas, and the toppings are all purely personal choice. We love this topped with sour cream and pickled jalapeno peppers, but you could also top with white Queso sauce and pickled red onions. Or use all of those for a "supreme lovers" rendition.

What do you need to make Tex/Mex Lasagna?
  • corn or flour tortillas
  • uncooked rice
  • salsa
  • taco seasoning
  • ground beef (or other ground meat)
  • shredded cheddar or Mexican cheese blend

1 cup rice
1 1/2 cups water
1/2 cup salsa
1 tbsp. butter (reserved)

Ground beef
1 lb. ground beef
2 tbsp. DIY Taco Seasoning Mix (or your favorite package)
1/3 cup water

Additional items
6 corn or flour tortillas, cut in half
2-3 cups shredded cheddar or Mexican cheese blend

Topping options
white Queso sauce
pickled red onions

Place all rice ingredients in a rice steamer and cook according to manufacturer's directions. Fluff with a fork and stir in 1 tbsp. butter until melted. Let sit on "keep warm" until ready to use. 

Meanwhile, brown ground beef in a fry pan; drain grease and add DIY Taco Seasoning mix and 1/3 cup water; simmer until water is mostly gone. 

Preheat oven to 350 degrees. Spray a 9 x 9-inch baking dish with cooking spray.

Place tortilla halves on the bottom overlapping each to fit. Cover tortillas with 1/2 of the ground beef mixture, then spoon some of the rice over top and 1 cup shredded cheese; repeat layers ending with cheese (you may have some rice leftover).

Bake uncovered 30 minutes or until cheese is lightly browned and casserole is bubbly.

Remove from oven and let sit 15 minutes before cutting. Serve with your choice of topping options.

Yield:  4 servings



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