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Pastor Ryan’s Mexican Lasagna

4.73 Mitt(s) 11 Rating(s)11 votes, average: 4.73 out of 511 votes, average: 4.73 out of 511 votes, average: 4.73 out of 511 votes, average: 4.73 out of 511 votes, average: 4.73 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

Ryan’s go-to meal of the year, this dish works well for an everyday dinner as well as a dinner party. It’s an extremely flexible dish, so you don’t have to stick too closely to the exact recipe. Add or omit ingredients to your taste and make it all your own.

Ingredients

  • 4 cups Unprepared Rice
  • 6 cups (to 8 Cups) Low Sodium Chicken Broth/stock
  • 4 whole (to 8) Tomatoes (up To You)
  • 2 whole (to 3) Onions (up To You)
  • 8 cloves (to 14 Cloves) Of Garlic (up To You)
  • Butter
  • Taco Seasoning (or Chili Powder, Paprika, And Cumin) To Taste
  • 1 can (to 2 Cans) Black Or Pinto Beans (up To You)
  • 3 pounds Lean Ground Beef
  • 2 jars (16 Ounce) Salsa Verde
  • Flour Tortillas
  • 3 packages (16 Ounces) Mexican Cheese Blend
  • 1 jar (16 Ounce) Enchilada Sauce
  • 3 cans Corn, Drained
  • Sour Cream, to taste
  • Cilantro, to taste

Preparation

Begin by preparing rice with chicken broth/stock. Once prepared, salt to taste.

Chop up tomatoes, onions, and garlic as small as you prefer. Saute in pan with a tablespoon or so of butter. Add approximately 3 tablespoons chili powder, and 1 ½ tablespoon of both paprika and cumin. Stir until nicely combined.

Feel free to add beans if you like them… no need to drain. Mix cooked rice together with tomato/onion/garlic mixture.

Brown the ground beef using about 3 tablespoons chili powder, 1 ½ tablespoon, paprika and 1 ½ tablespoon of cumin and salt to taste with about 4-6 ounces of water to create the taco beef.

Spread one container of salsa verde in the bottom of a large casserole or baking dish. Layer on tortillas covering salsa verde. Some overlapping is expected.

Divide your rice mixture in half and spread it over the layer of tortillas. Divide cheese in half and layer it on top of the rice layer. Approximately 24 ounces of cheese per layer.

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

Add layer of browned ground beef. Add 3 cans of corn (drained) on top of beef layer. Then the remaining amount of rice mixture on top of corn layer followed by the remaining jar of salsa verde, on top of which you will add the remaining cheese (approximately 24ounces) to the top…this is our final layer of ingredients. Sprinkle top with some taco seasoning or cayenne pepper.

Bake at 375º for 25-35 minutes until cheese has melted and begins to brown a bit.

Enjoy!

8 Comments

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Avatar of ALilBitofEverything

ALilBitofEverything on 3.12.2013

HO-LY crap is this huge! I used my largest casserole dish (5 qt.) and it was full after only half the layers. Had to finish layering in a second pan (9×13 I think) and it was equally full! To serve we just tried to cut an equal amount from each pan. If I make again, I will definitely half the recipe! It was pretty good. To be fair I should probably try again bc I ran out of some spices when making the rice. I make my own taco seasoning (3 of the ingredients included are the 3 used to make the taco meat in this recipe) so I made the taco meat with my seasoning. I hate supermarket tomatoes (call me spoiled!) so I used canned, diced tomatoes (plain this time to err on the side of caution). Those were my only deviations. My husband liked it, but said he thought it could use more tortillas. I’m on the fence. I will likely try again (cutting it in half of course!) possibly making some slight adjustments.

Avatar of scottyandtiff

scottyandtiff on 9.24.2011

We loved this recipe! It did make well over 8 servings… we had a lot of ingredients left over too. I used corn and bean salsa instead of adding corn to the recipe, but still added a layer of black beans. Kids loved it too! :)

Avatar of porthos

porthos on 9.15.2010

Dude is CAH-RAY-ZEE to say this is 8 servings. This filled TWO 9×13 pans to overflowing. I still didn’t use all the rice mixture. You could cut the recipe in thirds for one pan.

Also, could use a little salt. Just my opinion, but considering all the sauces that went into it, it seemed a tad on the bland side. Maybe throw some salsa in there.

And next time I make it, I think I’ll just throw the corn in with the rice mixture. It was tricky trying to put the rice layer down on top of the corn. It just kept all mixing together anyway.

But all that aside, a delicious dish(es) that I will definitely be experimenting with and making again. It was a big hit. And I do mean BIG!

Avatar of crayongirl

crayongirl on 4.26.2010

“We can have this again” were the words my husband used. This is definately a keeper. I did use corn tortillas and ground turkey instead of beef. This will even be our new taco meat recipe! YUM! Oh, and next time I’ll use the full recipe but in two pans – one to eat now and one to have on hand in the freezer!

Avatar of mrsmarsh

mrsmarsh on 4.26.2010

I halved the recipe also…

It was so yummy…

Will make this again and again..great for a pot luck…servers a crowd…

11 Reviews

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Avatar of katiemax25

katiemax25 on 4.17.2014

I am only giving this 4 mitts, as I also found the dish to be rice-heavy, a little dry, and needed some salt. BUT – as Pastor Ryan said on PW’s blog, this recipe can be adapted so easily. I lightly added seasoning salt to both the rice and meat AND I added a layer of sour cream mixture (from PW’s sour cream enchiladas, using lowfat sour cream) and that seemed to do the trick! Even more lasagna-like now.

Avatar of Elisabeth

Elisabeth on 10.15.2012

I guess I’m the lone dissenter. I made this for a family dinner last night and it was okay, but not great. There was way too much rice which was basically all we tasted; the other layers were lost to the overabundance of rice. If I made this again, I would definitely cut down on the chili powder and cumin as those two flavors were, everyone agreed, overpowering. I’d probably leave both out of the rice, or at least halve the amounts, and keep the amounts in the ground beef layer as they are. My brother and SIL and parents agreed that PWs enchiladas are far superior to this.

Avatar of Kelly

Kelly on 3.12.2012

This was yummy! Be ready to feed an army!

Avatar of Kyra

Kyra on 1.25.2012

I made this last night & it was delicious. I’m glad I cut the recipe in half though; I can’t believe how much it makes! I like the suggestion Megan made about making the recipe as is and just freezing the other dish; I think I’ll do that next time because I’m making it again for sure.

Avatar of Megan

Megan on 10.7.2011

I’ve made this many times over the last year. It is very good. Following the recipe as is, it makes two overflowing 9 x 13′s. But it freezes well so I freeze one 9 x 13 and pull it out two weeks later and just bake it longer. In fact, I made it this week.

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