Mohamed Shili Pioneer Woman Mexican Lasagna is made using rice, chicken broth, tomatoes, onions, garlic, ground beef, salsa verde, tortillas, Mexican cheese blend, enchilada sauce, and corn. This Mexican Lasagna recipe creates a filling dinner that takes about 60 minutes to prepare and can serve up to 12 people.
Pioneer Woman Mexican Lasagna Ingredients
- 4 cups uncooked rice
- 6 to 8 cups low sodium chicken broth
- 4 to 8 tomatoes, adjust to your preference
- 2 to 3 onions, based on your liking
- 8 to 14 cloves of garlic, as preferred
- 1 tablespoon butter
- 3 tablespoons chili powder
- 1.5 tablespoons paprika
- 1.5 tablespoons cumin
- 1 to 2 cans of black or pinto beans, optional
- 3 pounds lean ground beef
- 2 jars (16 ounces each) salsa verde
- Flour tortillas
- 3 packages (16 ounces each) of Mexican cheese blend
- 1 jar (16 ounce) enchilada sauce
- 3 cans corn, drained
- Sour cream, to taste
- Cilantro, for garnish
How To Make Pioneer Woman Mexican Lasagna
- Prepare the rice: Cook the rice in chicken broth according to package instructions, seasoning lightly with salt.
- Sauté the vegetables: Chop the tomatoes, onions, and garlic finely. Sauté in a pan with butter until fragrant. Season with chili powder, paprika, and cumin, mixing well.
- Combine rice and vegetables: Stir the cooked rice into the sautéed vegetable mixture. Add undrained beans if using.
- Brown the beef: In a separate pan, cook the ground beef with chili powder, paprika, cumin, and a dash of salt. Add 4-6 ounces of water to help form a sauce. Cook until browned.
- Assemble the first layer: Spread one jar of salsa verde in the bottom of a large baking dish. Cover with a layer of tortillas, slightly overlapping.
- Add rice and cheese: Spread half of the rice mixture over the tortillas. Top with half of the cheese, distributing evenly.
- Layer tortillas and sauce: Place another layer of tortillas over the cheese. Evenly pour the enchilada sauce over these tortillas.
- Layer beef and corn: Spread the browned ground beef over the sauce. Layer the drained corn over the beef.
- Final layers: Add the remaining rice mixture, then the second jar of salsa verde. Top with the rest of the cheese.
- Season and bake: Sprinkle the top layer with taco seasoning or cayenne pepper. Bake at 375°F (190°C) for 25-35 minutes, until the cheese is melted and slightly browned.
- Garnish and serve: Let the lasagna cool slightly before serving. Garnish with cilantro and dollops of sour cream to taste.
Recipe Tips
- Layering technique: To ensure each layer cooks evenly, spread ingredients like rice and cheese right to the edges of the dish.
- Meat alternatives: Consider using ground turkey or chicken for a lighter version, seasoning it as you would the beef.
- Enhance the flavor: Add chopped jalapeños or green chilies to the beef mixture for a spicy kick without overpowering the dish.
- Cheese variety: Mix in some sharp cheddar with the Mexican cheese blend for a deeper cheese flavor in every bite.
What To Serve Mexican Lasagna
Serve your Mexican Lasagna with cilantro lime rice, a fresh avocado salad, roasted zucchini, a tangy coleslaw, and garlic butter street corn.
You can also pair it with chilled gazpacho or a vibrant mango salsa for a refreshing contrast to the rich flavors.
How To Store Mexican Lasagna Leftovers
Refrigerate: Cool the lasagna completely before covering it tightly with plastic wrap. Store in the refrigerator for up to 5 days. Ensure the covering is airtight to maintain freshness.
Freeze: Mexican Lasagna freezes well. Wrap individual portions tightly in foil, then place them in freezer bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
How To Reheat Mexican Lasagna Leftovers
In The Oven: Preheat your oven to 350°F (175°C). Place the lasagna portion in an oven-safe dish, cover with foil to prevent drying out, and heat for about 15-20 minutes, or until hot throughout. Remove the foil in the last 5 minutes to let the top get crispy.
In The Microwave: Place a serving of lasagna on a microwave-safe dish. Cover with a microwave-safe lid or vented plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Let stand for a minute before serving.
In The Air Fryer: Preheat the air fryer to 300°F (150°C). Place a slice of lasagna in the air fryer basket. Heat for 8-10 minutes. Check halfway through and cover with foil if the top is browning too quickly.
Pioneer Woman Mexican Lasagna Nutrition Facts
Amount Per Serving ( 1 Cup – 252g )
- Calories 356
- Total Fat 19g
- Saturated Fat 9.4g
- Trans Fat 0.4g
- Cholesterol 70mg
- Sodium 768mg
- Potassium 517mg
- Total Carbohydrate 26g
- Dietary Fiber 4.3g
- Sugars 5.1g
- Protein 22g
Frequently Asked Questions
Can I make Mexican Lasagna ahead of time?
Yes, you can prepare Mexican Lasagna up to one day ahead. Assemble the lasagna as directed, cover it tightly with foil, and refrigerate. When ready to bake, allow it to come to room temperature for about 30 minutes before placing it in the oven.
How do I prevent the lasagna from becoming too soggy?
To prevent the lasagna from becoming soggy, make sure the rice is not overcooked before adding it to the lasagna. Also, drain the corn and any other canned vegetables thoroughly to remove excess moisture.
Can I use different types of cheese in this recipe?
Yes, you can customize the lasagna by using different types of cheese. Consider combining mozzarella with a sharper cheese like cheddar for depth of flavor, or pepper jack for a spicy kick.
Try More Pioneer Woman Recipes:
Pioneer Woman Mexican Lasagna
Description
Pioneer Woman Mexican Lasagna is made using rice, chicken broth, tomatoes, onions, garlic, ground beef, salsa verde, tortillas, Mexican cheese blend, enchilada sauce, and corn. This Mexican Lasagna recipe creates a filling dinner that takes about 60 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Prepare the rice: Cook the rice in chicken broth according to package instructions, seasoning lightly with salt.
- Sauté the vegetables: Chop the tomatoes, onions, and garlic finely. Sauté in a pan with butter until fragrant. Season with chili powder, paprika, and cumin, mixing well.
- Combine rice and vegetables: Stir the cooked rice into the sautéed vegetable mixture. Add undrained beans if using.
- Brown the beef: In a separate pan, cook the ground beef with chili powder, paprika, cumin, and a dash of salt. Add 4-6 ounces of water to help form a sauce. Cook until browned.
- Assemble the first layer: Spread one jar of salsa verde in the bottom of a large baking dish. Cover with a layer of tortillas, slightly overlapping.
- Add rice and cheese: Spread half of the rice mixture over the tortillas. Top with half of the cheese, distributing evenly.
- Layer tortillas and sauce: Place another layer of tortillas over the cheese. Evenly pour the enchilada sauce over these tortillas.
- Layer beef and corn: Spread the browned ground beef over the sauce. Layer the drained corn over the beef.
- Final layers: Add the remaining rice mixture, then the second jar of salsa verde. Top with the rest of the cheese.
- Season and bake: Sprinkle the top layer with taco seasoning or cayenne pepper. Bake at 375°F (190°C) for 25-35 minutes, until the cheese is melted and slightly browned.
- Garnish and serve: Let the lasagna cool slightly before serving. Garnish with cilantro and dollops of sour cream to taste.
