Let's Dish." The first recipe I tried was a Mexican Lasagna. I've made a couple Mexican casseroles before, which I like, but this one I LOVED. It tastes just like a Qdoba burrito! This makes a TON, however, and it did not fit in my standard 9x13 pan. I had to take some leftover rice mixture and freeze it. I think it will taste yummy in a tortilla shell. I also froze about half of the cooked and cooled casserole and will comment later on how that tastes warmed up. SO, you need to have an oversized or deep-dish pan to make this all fit, or just be prepared to only use part of the layering fillings.
4 cups cooked rice
2 tablespoons olive oil
1 (14.5 oz.) can diced tomatoes
1 (10 oz.) can Rotelle tomatoes
1 medium onion, chopped
3-4 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1 (15.5 oz.) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1 pound ground beef
1 (1.25 oz.) packet taco seasoning mix
2 packages (10-inch) flour tortillas, torn into pieces
4 cups shredded Mexican blend cheese
2 cups frozen corn, thawed
1 (16 oz.) jar salsa verde
1 (10 oz.) can red enchilada sauce
Sour cream and salsa for garnish
Preheat oven to 375 degrees. Spray a deep, 9x13-inch lasagna pan with non-stick cooking spray. Heat olive oil in a large skillet over medium heat. Add onions, and garlic, and cook until onions are tender, about 5 minutes. Stir in chili powder, paprika, cumin, diced tomatoes, Rotelle, and beans. Cook for an additional 2-3 minutes. Stir tomato/bean mixture into cooked rice, along with chopped cilantro. Set rice mixture aside. In the same skillet, cook ground beef until no longer pink. Add taco seasoning according to package directions.
Spread about 1 cup of the salsa verde in the bottom of the prepared pan. Layer with one third of the tortilla pieces. Cover tortillas with half of the rice mixture, followed by 2 cups of cheese. Top with another third of the tortillas; cover with the remaining salsa verde. Next, layer all of the hamburger mixture, followed by the corn, then the remaining rice mixture. Top with the remaining tortillas. Cover with the enchilada sauce and top with the remaining cheese. Bake for 30-35 minutes until cheese melts and begins to brown.