Mexican Lasagna has become a staple in many households, and for good reason. This hearty and flavorful dish layers spicy beef, rice, beans, and tomatoes with enchilada sauce and cheese to create a comforting Mexican casserole that’s perfect for family dinners or potlucks. Inspired by a recipe featured on The Pioneer Woman’s blog by Pastor Ryan, this version takes those fantastic flavors and elevates them for a truly memorable meal.
Mexican Lasagna
When I first encountered Pastor Ryan’s Mexican Lasagna recipe on The Pioneer Woman, I knew immediately it was something special. The combination of classic Mexican ingredients in a lasagna format was incredibly appealing. Like many families, we are big fans of Mexican cuisine, and the level of spice in this dish is just right – easily adjustable for those who prefer it milder or hotter.
What’s great about this recipe is its adaptability. Over time, I’ve tweaked it slightly, adding a bit more sauce and making minor adjustments to suit our tastes. However, at its heart, it remains true to Pastor Ryan’s original recipe, which we absolutely adore. The anticipation for this meal is always high in my house. Just the other day, my son was practically glued to the kitchen as I prepared it, eagerly awaiting dinnertime!
Pioneer Woman Inspired Mexican Lasagna Recipe
Let’s dive into how to make this incredible Mexican Lasagna. First, cook your rice in chicken broth – this adds an extra layer of flavor right from the start. Set the cooked rice aside. Next, grab a large skillet and melt a tablespoon of butter. Add your diced tomatoes, chopped onions, and minced garlic to the skillet.
Stir in the spices: 1 tablespoon of chili powder, and ½ tablespoon each of paprika and cumin. These spices are key to that authentic Mexican flavor profile. Make sure everything is well combined and fragrant.
Mexican Lasagna Ingredients
Add the drained pinto beans to your tomato mixture in the skillet. Then, in a large bowl, combine this bean and tomato mixture with the cooked rice. Give it a good taste and season with salt as needed. This rice and bean mixture forms the flavorful base of our Mexican Lasagna.
Now, for the beef! In the same skillet (no need to clean it), brown your ground beef. Season it generously with 1 tablespoon of chili powder and ½ tablespoon each of paprika and cumin, just like the bean mixture. Salt to taste and add a few tablespoons of water to create that classic taco beef consistency – slightly saucy and full of flavor.
Time to assemble the lasagna! Spread half of your salsa verde in the bottom of a 9×13 inch baking pan. This adds a tangy and vibrant layer. Next, layer your tortillas across the bottom, directly on top of the salsa verde, ensuring the sauce is covered. I find it easiest to cut the tortillas into wedges first; this makes layering and serving much simpler.
Divide your rice mixture in half. Spread half of it evenly over the tortilla layer. Then, take half of your shredded Mexican cheese blend and layer it over the rice. Cheese is essential for any good lasagna, Mexican or otherwise!
Cutting the tortillas into wedges makes layering the casserole easier and simpler to serve as well.
Repeat the layers! Add another layer of tortillas on top of the cheese. Pour the red enchilada sauce over these tortillas, spreading it evenly. This red sauce offers a different flavor profile from the salsa verde and adds depth to the lasagna.
Now, add your seasoned ground beef in a layer over the red enchilada sauce. Sprinkle the corn evenly over the beef. Corn adds a touch of sweetness and texture.
Finally, add the remaining rice mixture on top of the corn, followed by the remaining salsa verde. For the grand finale, top everything with the remaining shredded cheese. A generous cheese topping is what makes this lasagna truly irresistible.
Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the lasagna is heated through and the cheese is melted and bubbly. Let it rest for a few minutes before serving. Serve with sour cream and fresh cilantro for an extra touch of freshness and flavor, if desired.
Layered with all your favorite Mexican ingredients, this lasagna is a hit.
Make-Ahead and Freezer Friendly Mexican Lasagna
One of the best things about this Mexican Lasagna Pioneer Woman recipe is how freezer-friendly it is. I often double or even triple the recipe specifically to freeze extra pans. It’s such a time-saver on busy weeknights.
If you’re planning to freeze it, simply assemble the lasagna in a freezer-safe pan as directed. Once it has cooled completely, tightly cover it with foil and then plastic wrap or a lid to prevent freezer burn. Freeze for up to 3 months.
For easy thawing, transfer the frozen lasagna from the freezer to the refrigerator 1-2 days before you plan to bake it. Once thawed, bake as per the regular recipe instructions. Having a Mexican Lasagna ready in the freezer is like having a delicious, home-cooked meal on standby for those days when cooking from scratch feels impossible.
Mexican Lasagna is the casserole that everyone loves!
Mexican Lasagna Recipe
Inspired by The Pioneer Woman
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8-10 servings
Ingredients:
- 1 cup uncooked rice
- 2 cups chicken broth
- 1 tablespoon butter
- 14 ounces diced tomatoes with liquid, or 2 large tomatoes, chopped
- 1 onion, finely chopped (about 1 cup)
- 3 large cloves garlic, minced
- 14 ounces pinto beans, drained, or 2 cups cooked pinto beans
- 4 large flour tortillas, cut into wedges
- 1 pound ground beef
- 12-16 ounces shredded Mexican cheese blend
- 2 cups frozen corn, thawed, or 1 can (15 ounces) corn, drained
- 16 ounces green chile enchilada sauce (salsa verde)
- 8 ounces red enchilada sauce
- 3 tablespoons chili powder
- 1.5 tablespoons paprika
- 1.5 tablespoons cumin
- Kosher salt, to taste
- Optional toppings: sour cream and chopped cilantro
Instructions:
- Cook the Rice: Combine rice and chicken broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked and liquid is absorbed. Set aside.
- Sauté Vegetables: Melt butter in a large skillet over medium heat. Add tomatoes, onions, and garlic. Cook for 5-7 minutes, until onions are softened.
- Spice the Vegetables and Beans: Stir in 1 tablespoon chili powder, ½ tablespoon paprika, and ½ tablespoon cumin to the skillet. Cook for 1 minute more, until fragrant. Add pinto beans and stir to combine.
- Combine Rice and Beans: In a large bowl, combine the rice and the bean mixture. Season with salt to taste.
- Brown the Beef: In the same skillet, brown ground beef over medium-high heat. Drain off any excess grease.
- Season the Beef: Stir in 1 tablespoon chili powder, ½ tablespoon paprika, and ½ tablespoon cumin to the beef. Season with salt to taste. Add a few tablespoons of water to create a slightly saucy consistency.
- Assemble the Lasagna: Preheat oven to 350°F (175°C). Spread half of the salsa verde in the bottom of a 9×13 inch baking pan. Layer tortilla wedges over the salsa verde.
- Layer Rice and Cheese: Spread half of the rice mixture over the tortillas. Sprinkle half of the cheese over the rice.
- Repeat Layers: Add another layer of tortillas. Pour red enchilada sauce over the tortillas. Top with ground beef and then corn.
- Final Layers: Spread remaining rice mixture over the corn, then top with remaining salsa verde. Sprinkle remaining cheese over everything.
- Bake: Bake for 25-30 minutes, or until heated through and cheese is melted and bubbly.
- Serve: Let stand for a few minutes before serving. Garnish with sour cream and cilantro, if desired.
Recipe Notes:
- Freezer Meal: Assemble the lasagna and freeze before baking. Thaw overnight in the refrigerator before baking as directed.
- Spice Level: Adjust chili powder to your preference for spice. For a milder lasagna, reduce chili powder. For extra heat, add a pinch of cayenne pepper to the beef mixture.
- Cheese: Feel free to use your favorite cheese blend. Monterey Jack or cheddar cheese also work well.
Nutrition Information:
Calories: 531kcal | Carbohydrates: 54g | Protein: 25g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 71mg | Sodium: 1354mg | Potassium: 783mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2630IU | Vitamin C: 16mg | Calcium: 357mg | Iron: 4mg
Enjoy this Pioneer Woman inspired Mexican Lasagna – it’s a guaranteed crowd-pleaser!
