Thursday, June 5, 2014

Tex/Mex Lasagna

This recipe really came about after I made some "Mexican Rice" in my rice steamer!  Oh my, it was so darn good, BUT, I had a lot leftover, so, what to do?  Well make this recipe of course! I used West Ridge Farms - Premium Beef 80/20 ground beef and it was amazing!


1 cup rice
2 cups water
2 tsp. chicken bouillon granules (or 1 chicken bouillon cube)
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. course-ground black pepper
1 tsp. ground cayenne pepper
8 oz. diced tomatoes, drained
1 tbls. butter (reserved)

Ground beef
1 lb. ground beef
2 tsp. chili powder
1 tsp. ground cayenne pepper
2 tsp. garlic powder
1 tsp. course-ground black pepper
8 oz. tomato sauce (make your own)

Additional items
6 corn tortilla's, cut in half
2-3 cups shredded cheddar cheese
sour cream
jalapeno peppers, sliced

Place all rice ingredients in a rice steamer and cook according to manufacturer's directions.  Fluff with a fork and stir in 1 tbls. butter until melted.  Let sit on "keep warm" until ready to use.  Meanwhile, brown ground beef in a fry pan; drain grease and add all other ingredients.  Stir to combine.

Preheat oven to 350 degrees. Spray a 7 x 11-inch baking dish with cooking spray.

Place 6 tortilla halves on the bottom in a row, overlapping each. Cover tortilla's 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 topped with sour cream and jalapeno slices, if desired.

Yield:  8 small servings or 6 large servings


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