Thursday, October 21, 2010

I'm Not Even Playin' Mexican Casserole (AKA Mexican Lasagna)....Seriously Good!!

Hello and TGIAT! How is everyone doing? I hope all is good! Yeah, it is almost Friday. I will tell you this recipe turned out good, wait..not just good, but great. I am participating in my self mandated "operation no can left behind" (my goal to use up the canned goods in my pantry). This caused me to pull out certain items from my pantry led by my desire for Mexican! It only seemed like the right thing to do. I mean my hands were tied, I was practically forced into making this. I mean if only to save the cans - I had no choice basically...haha! Really, please make this if you love Mexican food and if you love one dish wonders - this is for you!

Please don't feel guilty about this recipe! No guilt here, only a little bit of cheese in this recipe and a total of three low carb whole wheat tortillas.

Here is what you need:
1lb ground beef - go as lean as you like here.I prefer organic
9X13 casserole pan
12 oz red enchilada sauce
1 16oz. can of refried black beans
1 12.oz jar of Salsa Verde* Be sure to divide this as you will use 1/2 at a time at different points
1 onion
2 cloves of garlic
1 tsp. chili powder
1 tsp. cumin
1/2 tsp.paprika
1/2 tsp. garlic powder
1 cup rice (I prefer brown or regular jasmine rice cooked in chicken broth.)
2 cups of chicken broth for 1 cup of rice
1 packet of Goya Cilantro seasoning packet
3 large whole wheat tortillas * I use Low Carb and they work great
sour cream to top of you desire

Start by making your rice. All I ask is that you use chicken broth to cook your rice in and not water. You can use brown rice, jasmine, basmati, or brown jasmine rice (this is what I used). I also add one packet of the Cilantro Goya seasoning to the boiling water before adding the rice. Great rich flavor without any effort!

Next, chop one onion finely and finely chop 2 cloves of garlic. Start to cook your meat now. You will want to add your seasoning to your ground beef. You will need 1tsp Cumin 1tsp chili powder 1/2 tsp paprika & 1/2 tsp of garlic powder. After about 5minutes add the diced onion and garlic and allow it to cook in with the meat.

Preheat your oven to 350. Once your meat is done cooking you will add your refried black beans right in with the meat and stir well. This will make a wonderful filling! If you cannot find refried black beans, regular refried beans would work well here too.

Start by spreading half of the jar of your Salsa Verde on the bottom of your casserole dish.

Next add a layer of rice on top of the salsa verde layer. Use all of it! You will have 1 cup of rice.
Now you will add the layer of beef and beans on top of the rice. Spread it evenly using all of it.

OK, Now you will want to use the rest of your salsa verde to use on top of the beef/bean mixture - spread it evenly on top.

Now layer your tortillas on top.

Now add your small can of enchilada sauce on top of the tortilla shells- don't worry if it seems too saucy the liquid will settle into the casserole and seal in the flavor!

Finally, just take around two large handfuls of cheese and evenly apply to the top - coating evenly.

Here it is out of the oven! Make sure to let it sit for at least 5 minutes before cutting into it.


  1. Oh thank-you! These are very delicious. I cannot stop thinking about them..:-) Gonna make this again soon.