Pastor Ryans Mexican Lasagna Recipe

Name: Pastor Ryans Mexican Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Begin by preparing rice with chicken broth/stock.
2
Once prepared, salt to taste.
3
Chop up tomatoes, onions, and garlic as small as you prefer.
4
Saute in pan with a tablespoon or so of butter.
5
Add approximately 3 tablespoons chili powder, and 1 1/2 tablespoon of both paprika and cumin.
6
Stir until nicely combined.
7
Feel free to add beans if you like them... no need to drain.
8
Mix cooked rice together with tomato/onion/garlic mixture.
9
Brown the ground beef using about 3 tablespoons chili powder, 1 1/2 tablespoon, paprika and 1 1/2 tablespoon of cumin and salt to taste with about 4-6 ounces of water to create the taco beef.
10
Spread one container of salsa verde in the bottom of a large casserole or baking dish.
11
Layer on tortillas covering salsa verde.
12
Some overlapping is expected.
13
Divide your rice mixture in half and spread it over the layer of tortillas.
14
Divide cheese in half and layer it on top of the rice layer.
15
Approximately 24 ounces of cheese per layer.
16
Add another layer of tortillas on top of your cheese layer.
17
Pour enchilada sauce over the tortillas and spread it out evenly.
18
Add layer of browned ground beef.
19
Add 3 cans of corn (drained) on top of beef layer.
20
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.
21
Sprinkle top with some taco seasoning or cayenne pepper.
22
Bake at 375 degrees for 25-35 minutes until cheese has melted and begins to brown a bit.
23
Enjoy!

3159

kcal

Calories

138

Fat

238

Carbs

240

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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), and more.

Yes, Pastor Ryans Mexican Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pastor Ryans Mexican Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions