Made the lovely recipe called "mexican lasagna" and TJ called it a keeper. Look at it!
Prepare your rice. I used 2 cups of chicken broth, boiled it, and put 2 cups of instant rice in there. Worked well.
Put 2 cans of diced tomato, one small onion, finely diced, and 5-6 cloves of garlic in a large skillet, and cook down.
Once cooked down a bit, add 1/4 can black beans, more if you like black beans.
Add the tomato mixture to the rice, mix well. Add some finely diced and seeded salsa peppers to the mix - only add what you think you can handle. If you like heat, add more. If not, don't put any in. This is about one peppers worth, I had another pepper seeded and diced for garnishing.
In the same skillet brown your hamburger.
Mix up your taco seasoning (3 parts chili powder, 1 part cumin, 1 part paprika). Add some to the beef along with water (no photo) and add some to the rice, stir in well. Keep some left for the top of the lasagna.
In a small sauce pan put some oil and saute some onions. Add tomato sauce, chili powder and garlic salt when onions are saute'd (no photo.).
Now its time to layer our lasagna.
Layer 4-6 small taco sized tortillas in the bottom of your pan. They'll have to overlap, and it's fine that way.
Layer rice over top of the tortillas. Use about 1/2.
Layer some cheddar and colby jack cheese on top of the rice layer.
Add another layer of tortillas.
Layer 1/2 the enchilada sauce from the sauce pan, and then layer ground beef over it.
Layer 2 cans of drained corn, plus some frozen if needed. I needed about 2 handfuls of frozen corn.
Add the rest of the rice.
Pour the rest of the enchilada sauce over the rice. Spread it out as evenly as possible.
Top with more cheese.
Sprinkle some of the taco seasoning on top.
Bake in the oven (375*F) for 25-35 minutes, or until cheese is bubbly and brown.
Chop up some fresh cilantro for garnish.
I love the smell of cilantro. Its a wonderful smell :)
Scoop it up, Put it on a plate,
Top with cilantro, and have a side of sour cream.
You never know if you'll need it. I needed the sour cream.
2 cups of unprepared rice
2 cups of chicken broth
2 cans diced tomatoes, drained (what, I was lazy!)
1 onion, finely diced
6 cloves garlic (more if you love garlic!)
3 parts chili powder, 1 part paprika, 1 part cumin, mixed in a bowl (aka taco seasoning)
1/4-1/2 can black beans, drained.
1-2 salsa peppers, finely diced, seeded if preferred
1 lb ground beef
Tortillas (taco size)
enchilada sauce (or make your own with more onion, garlic salt, chili powder and tomato sauce)
2 cans of corn, drained
Boil the chicken stock, add rice, take off burner, let rice absorb chicken stock, set aside.
Add canned tomatoes, onion, and garlic to a pan and saute/cook down. Add as much taco seasoning as you want. Add 1/4-1/2 can of black beans, drained. Add to cooked rice mixture. Add chopped chili peppers as well. Stir to combine.
Brown the ground beef, and add more taco seasoning and water if needed.
Layer tortillas on the bottom of the pan. Overlap as necessary. Layer 1/2 your rice mix onto the tortillas. Add 1/2 cheese and sprinkle/spread it over the rice mixture.
Add another layer or tortillas. Pour 1/2 enchilada sauce over the tortillas and spread out. Add ground beef. Another layer will be the corn (canned, drained, and some frozen if needed). Layer the rest of the rice mix and spread the rest of the enchilada sauce over the rice mix. Add more cheese to the top. Sprinkle with even more taco seasoning.
Place in a 375*F oven for 25-35 minutes or until cheese is bubbly and brownish.