This is SO easy and tastes even better than you think it will! On Pioneer Woman's site the recipe is to serve about 20 billion people. I condensed it for a family of 6... and you'll still have leftovers.
1 jar Salsa Verde
2 sm or 1 large bag Mexican shredded cheese
2 cans diced tomatoes
1 can corn, drained
1 can black beans
1 large onion chopped
5-6 garlic cloves, chopped
2 cups rice (Basmati is great if you have it)
1 can chicken broth
1 pack flour tortillas (1o count is plenty)
1 8oz can or jar of enchilada sauce
1 1/2 lbs ground beef (I used turkey and it's really good too)
Taco Seasoning or Chili powder, Paprika, and Cumin
Salt
Sour Cream
Cilantro (optional)
Prepare rice as directed with chicken broth instead of water. If you have a rice cooker, I just dumped the rice and broth and hit cook. Melt 1 tbsp butter in a skillet and sautee onion, garlic, and tomatoes. Add approx 1 1/2T chili powder, and 1T of each Paprika and Cumin (Or 2 1/2T of taco seasoning). Stir till nicely combined. Add black beans (no need to drain). Mix cooked rice into this. Brown the ground beef with 1 1/2T chili powder and 1T of each Paprika and Cumin (or taco seasoning). Salt to taste. You can add 1/2 cup of water if you want the beef more saucy. I just left it dry.
Let the layering begin!(Press each layer flat with a spatula or wooden spoon to ensure enough room in the pan).
Spread 1/2 container of salsa verde on the bottom of a casserole pan. Layer on tortillas covering the salsa. You will have some overlap. I cut one into 4 and used the corners to cover the edges of the pan. Divide rice mixture in half and spread into a flat layer on the tortillas. Divide cheese in half and create another layer on top of the rice. Add another layer of tortillas. Pour enchilada sauce over that tortilla layer and spread evenly. Add layer of ground beef. Add the drained can of corn on top of the beef. Then the remaining rice mixture on top of the corn layer. Then the remaining salsa verde and then the remaining cheese. Sprinkle with some taco seasoning or cayenne pepper.
Bake at 375 for 25-25 minutes until cheese has melted and begins to brown.
Serve with sour cream and chopped cilantro, if desired.
If you'd like to see the play by play tutorial, click here
1 comment:
I just figured out who Nat D must be! Can't wait to taste this one...Mmm
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