Thursday, September 18, 2008
I know alot of you are fans of The Pioneer Woman Cooks. She has a guest poster on there some times, Pastor Ryan and he made a Mexican Lasagna.
This was more complicated than I normally do- I like as little dishes as possible, but it looked tasty and I had everything except the Salsa Verde- so I got some at the store last week determined to try it.
It did not smell like I wanted it to while I was cooking... but that might be more because of my overly sensitive pregnancy nose. It was very tasty though.
His recipe was pretty flexible and it was a huge amount and not super easy to try to break it down to the size I needed, but here's my version:
2 c. uncooked brown rice
4 c. water with 2 heaping T. chicken bouillon
salt to taste
~Cook like usual~
4 medium tomatoes, diced
1/2 large onion, diced
3 large cloves garlic, pressed or minced
2 to 3 T. Taco seasoning
1 c. dried black beans, cooked (about 1 1/2 to 2 c. cooked)
~Saute and mix into cooked rice~
1 lb ground meat, browned
2 to 3 T. taco seasoning
~brown meat, mix in seasoning, set aside~
1 jar Salsa Verde
I jar enchilada sauce (I made my own... recipe to post later)
2 c. frozen corn, heated and drained
3 c. shredded cheddar cheese
flour tortillas (I used 3- because I happened to have the huge ones)
Layer into a 9"x13" baking dish:
1/2 jar salsa verde
flour tortillas (I used 1 1/2, because they were so big)
1/2 of the rice mixture
1/2 of the cheese
enchilada sauce (about 1 c.)
Browned meat mixture
The rest of the rice
The rest of the salsa verde
The rest of the cheese
Bake at 375 degrees for 35 minutes.
Top with fresh cilantro and sour cream.
Everyone in our house enjoyed it- Naomi especially. This still made quite alot of food and we ate it for 2 dinners- with still 1 dish of leftovers, enough for someone's lunch.