burrito lasagna
i LOVE lasagna! i'm talking about a die hard lasagna fan. i will eat it anyway i can get it... veggie lasagna, chicken lasagna with white sauce, even lasagna rolls! i also made a quick lasagna pasta skillet, that's ready in 30 minutes, so i could cook it quickly! so, when the bright idea hit me to make a burrito lasagna, i was all kind of excited. i did have a dilemma, though. there are SO many toppings you can put in a burrito, that i didn't know which ingredients to capture in my recipe. i went back and forth of which ones to use. but once i figured out which ingredients i wanted to use... it was AMAZING! the cilantro lime rice in this recipe really makes it. the citrus in the rice really adds zing to the lasagna, and makes it pop. so as you probably guessed, this recipe is extremely versatile...allowing you to add whatever your fav toppings are, to make it your own and customize it to what your family loves. just don't be surprised when they ask for seconds! 🙂
ingredients:
- enchilada sauce
- 2 tablespoons vegetable oil -
- 1/2 onion - chopped
- 3 cloves garlic - minced
- 4 tablespoons chili powder -
- 1 tablespoon cumin -
- 1/4 teaspoon italian seasoning -
- 2 tablespoons cornstarch -
- 1 cup chicken broth -
- 1 cup tomato sauce -
- cilantro lime rice
- 1 tablespoon vegetable oil -
- 1 1/2 cups long grain rice -
- 2 cloves garlic - minced
- 2 and 1/2 cups chicken broth -
- 2 tablespoons cilantro - chopped
- 1 lime -
- black beans
- 2 (15 ounce cans) black beans -
- 1/2 onion - chopped
- 2 cloves garlic - minced
- 1/4 cup water -
- 1 tablespoons cilantro - chopped
- ground beef filling
- 2 lbs ground beef -
- remaining ingredients
- 10 flour tortillas (8 inch) -
- 3 cups mexican cheese blend -
instructions:
preheat the oven to 375 degrees.
enchilada sauce:
preheat the oil in a medium sized pot. add the onion and garlic, sauteing until soft. add the seasoning and cornstarch in, stirring to coat and allowing the seasonings to toast slightly. carefully and slowly pour in the chicken broth and tomato sauce while whisking until the sauce is smooth. set aside.
cilantro lime rice:
add the oil to the pan while it is preheating until it's hot. add in the rice and fresh garlic. continuously stir the rice making sure it does not burn. once the rice is slightly brown, carefully pour in the chicken stock. stir, reduce the heat to a simmer and cover for 15 minutes or until all the liquid is absorbed. one the rice is done, add in the cilantro and squeeze in the lime juice. toss well to evenly incorporate. set aside.
black beans:
add the canned beans to a strainer and rinse the beans well. add the beans to a medium sized pan over medium heat. add in the onion, garlic and water. season to taste with salt/pepper. cover and cook for about 10 minutes. remove from the heat and add the cilantro. set aside.
enchilada ground beef:
preheat a large skillet over high heat. add the ground beef to the pan. break it up into pieces as it cooks and season with salt/pepper. once cooked through, pour in the enchilada sauce. stir to coat and set aside.
in a casserole dish, add 2 flour tortillas to the bottom of the dish. layer the ground beef on top of the tortillas, then the black beans, the cheese and the rice. cover with 2 more tortillas. repeat with remaining layers and top with the cheese.
place in the preheated oven for 30 minutes or until slightly brown. allow to cool for about 15 minutes before slicing.
enjoy!
