I make tacos or burritos pretty often for dinner. They’re so quick and easy to make plus the leftovers are great to have around. I’ll make beef tacos, fish tacos and even bison tacos. But sometimes I have so much leftover taco ingredients.. And I just don’t want another taco or burrito but I also don’t want to throw away all that extra food!
Last night I experimented with my bison burrito leftovers and came up with my own version of some pretty delicious Mexican lasagna. Most of the ingredients listed are just a guessed measurement because I used whatever I had leftover. It’s one of those dishes you just have to eyeball. If it looks good, it’ll probably taste good! These ingredients are pretty much always good together in any dish.
If you don’t have what I used below, change it up! Use whatever you have and make it the way you like to make your tacos. You could make this with chicken, ground beef, steak, you name it! I served my Mexican lasagna with a dollop of sour cream on top and it was seriously delicious!
Ingredients Used:
– Approx. 0.5lb of taco seasoned ground bison
– Garlic powder
– Minced onions
– Salt & pepper
– 1 tbsp. butter
– Approx. 3 cups of brown rice
– Approx. 1 cup of black beans
– Beef broth
– Salsa
– Flour tortillas
– Mexican blend shredded cheese
– Tortilla chips
– Toppings of your choice (sour cream, guacamole, etc.)
Preheat your oven to 375 degrees. Melt butter in a pan on the stovetop. Once melted, add in your meat and broth. Add enough broth to make it a little soupy, the rice will needs the moisture if it’s been stored in the refrigerator. Season your meat with whatever you like- I used garlic powder, minced onions, sea salt and fresh ground black pepper. Once your meat is good and hot, add in the rice and beans. Cook everything together till it’s hot and blended well. Add more broth if the mixture seems to be dry at all. Next spread a layer of salsa on the bottom of your casserole dish making sure the bottom is fully covered. Add half of your meat/rice/bean mixture on top then a layer of shredded cheese. Take one flour tortilla and cut it up to make a layer of tortilla. Then start your layers again beginning the salsa and ending the very top layer with flour tortilla. Bake for 20 minutes. Remove your dish and top with a layer of crushed tortilla chips (I used blue corn flax seed tortilla chips.) Sprinkle the tortilla chip layer with more shredded cheese and bake for an additional 5 minutes or until the cheese is melted and bubbly.
Enjoy! This is really a yummy dish and it’s husband approved!! 🙂
Have a gorgeous day! xo
Oh my gosh it looks so good! Sorry for commenting on your posts, I hope it doesn't creep you out. But I love reading your blog! Btw, flax seed tortilla chips? I never heard such a thing. I need my hands on a bag soon so I can try out the recipe. Thanks again for sharing!