Rachael Ray’s Speedy Mexican Lasagna: A Weeknight Wonder

I remember the first time I encountered Rachael Ray’s Mexican Lasagna. It was during a particularly hectic week where my culinary inspiration seemed to have packed its bags and left. Flipping through channels, I landed on her show, and there it was – a vibrant, bubbling pan of what looked like comfort food reimagined. The promise of a flavorful, weeknight-friendly meal made with ingredients I likely already had in my pantry was incredibly appealing. The unique use of tortillas instead of traditional pasta sheets immediately caught my eye, hinting at a delightful textural and flavor twist. It felt like a culinary secret weapon, ready to rescue my dinner routine.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: 1 pan
• Dietary Type: Meat

Ingredients

Here’s what you’ll need to bring this fiesta to your table:

• 3 tablespoons extra virgin olive oil
• 2 pounds ground chicken breast (look for it in the packaged meats case)
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 red onion, chopped
• 1 (15 ounce) can black beans, drained
• 1 (14 ounce) can stewed tomatoes or 1 (14 ounce) can fire-roasted tomatoes
• 1 cup frozen corn kernels
• Salt, to taste
• 8 (8 inch) spinach tortillas (you can find these in the dairy aisle of your market)
• 2 1/2 cups cheddar cheese, shredded, or 2 1/2 cups Monterey Jack pepper cheese, shredded
• 2 scallions, finely chopped

Equipment Needed

To craft this delightful Mexican Lasagna, you’ll want to have the following on hand:

• A large skillet
• A shallow baking dish (approximately 9×13 inches)
• A spatula or spoon for stirring and layering
• A knife and cutting board for chopping
• Measuring cups and spoons

Instructions

Let’s get cooking! This recipe is designed for efficiency without sacrificing flavor.

1. Preheat your oven to 425 degrees F (220 degrees C). This high heat is key to getting that wonderful bubbly, slightly crisped cheese topping.
2. TO COOK THE FILLING: Place a large skillet over medium-high heat.
3. Add 2 tablespoons of the extra virgin olive oil to the hot skillet. Swirl it around the pan to coat the surface evenly.
4. Introduce the ground chicken breast to the skillet. Season it generously with the chili powder, ground cumin, and the chopped red onion.
5. Brown the chicken, breaking it up with your spoon as it cooks, for about 5 minutes. Ensure it’s no longer pink.
6. Pour in your choice of taco sauce or the stewed tomatoes or fire-roasted tomatoes.
7. Add the drained black beans and the frozen corn kernels to the skillet.
8. Heat the mixture through, stirring occasionally, for another 2 to 3 minutes. This allows the flavors to meld beautifully.
9. Season the filling with salt, tasting as you go, to reach your desired flavor profile.
10. ASSEMBLE LASAGNA: Lightly coat a shallow baking dish with the remaining 1 tablespoon of extra virgin olive oil. This prevents sticking and adds a subtle richness.
11. Prepare your tortillas by cutting them in half or quarters. This makes them much easier to layer and fit into the baking dish without bunching.
12. Begin building your lasagna. Start with a layer of the meat and bean mixture, followed by a layer of the cut tortillas, and then a generous sprinkle of your shredded cheese.
13. Repeat the layering process: add another layer of the meat mixture, followed by tortillas, and then more cheese.
14. Bake the lasagna in your preheated oven for 12 to 15 minutes. You’re looking for the cheese to be golden brown and bubbly, indicating it’s perfectly melted and slightly caramelized.
15. Once out of the oven, top the lasagna with the finely chopped scallions.

NOTE — A clever tip from reviewers suggests that if you anticipate having leftovers, consider serving the chopped scallions, chopped tomatoes, salsa, and sour cream on the side. This allows guests to customize their portions and, importantly, prevents the tortillas from becoming soggy when stored in the refrigerator. This approach also makes the initial assembly a snap! 🙂

Expert Tips & Tricks

As a chef, I always look for ways to elevate a dish, even a simple weeknight recipe. Here are a few thoughts on Rachael Ray’s Mexican Lasagna:

• Spice Level Control: If you enjoy a bit more heat, consider adding a pinch of cayenne pepper or a diced jalapeño to the chicken mixture while it’s browning. For a milder version, simply reduce the chili powder slightly.
• Tortilla Choice: While spinach tortillas add a subtle flavor and a lovely green hue, don’t hesitate to experiment. Corn tortillas or even whole wheat tortillas can offer different textures and taste profiles. Just be mindful of their size and flexibility when layering.
• Cheese Blends: The recipe suggests cheddar or Monterey Jack pepper cheese. For an even more complex flavor, try a blend of Monterey Jack, Colby Jack, and a touch of pepper jack. A sprinkle of cotija cheese over the top after baking can also add a delightful salty tang.
• Make-Ahead Assembly: The filling can be made a day in advance and stored in the refrigerator. When you’re ready to bake, simply assemble the lasagna and proceed with the recipe. This is a game-changer for busy weeknights.
• Preventing Soggy Bottoms (Even with layering): If you’re not serving the tortillas on the side, ensure the meat mixture isn’t overly wet. If your stewed tomatoes seem particularly juicy, you can drain some of the liquid before adding them to the skillet. This helps maintain a better texture for the tortillas.

Serving & Storage Suggestions

This Mexican Lasagna is a star all on its own, but it pairs wonderfully with a dollop of sour cream, a spoonful of fresh salsa, or a side of crisp guacamole. A simple green salad with a cilantro-lime vinaigrette would also be a perfect complement.

For storing leftovers, allow the lasagna to cool slightly before covering it tightly with plastic wrap or aluminum foil. It will keep well in the refrigerator for 3 to 4 days. When reheating, you can gently warm individual portions in the microwave or reheat the entire dish in a 350 degree F (175 degree C) oven until heated through. If the top seems a bit dry, a small splash of water or a spoonful of salsa before reheating can help.

Nutritional Information

Here’s an approximate nutritional breakdown per serving, based on the ingredients listed:

Nutrient	Amount per Serving	% Daily Value
Calories	867 kcal
Calories from Fat	371 kcal
Total Fat	41.3 g	63%
Saturated Fat	17.9 g	89%
Cholesterol	219.4 mg	73%
Sodium	1295.6 mg	53%
Total Carbohydrate	49.8 g	16%
Dietary Fiber	10.3 g	41%
Sugars	5.4 g	21%
Protein	76.2 g	152%

Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.

Variations & Substitutions

The beauty of this recipe lies in its adaptability. While the spinach tortillas are a delightful touch, feel free to use regular flour tortillas, corn tortillas, or even whole wheat tortillas. If you’re looking for a vegetarian option, swap the ground chicken for black beans, corn, and sautéed vegetables like zucchini and bell peppers. For a spicier kick, incorporate a can of diced green chilies or a chopped jalapeño into the filling.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of ground meat instead of chicken?
A: Absolutely! Ground turkey or even lean ground beef would work well in this recipe, offering slightly different flavor profiles.

Q: How can I make this recipe gluten-free?
A: To make this gluten-free, you would need to find gluten-free tortillas. Be sure to check the labels of your other ingredients (like taco sauce) to ensure they are also gluten-free.

Q: What if I don’t have stewed tomatoes?
A: Fire-roasted tomatoes offer a wonderful depth of flavor, but regular diced tomatoes or even tomato sauce can be used in a pinch. You might need to adjust seasoning slightly.

Q: My cheese isn’t melting and bubbling like in the picture, what should I do?
A: Ensure your oven is properly preheated to 425°F. If your cheese is not melting well, it might be an older block of cheese. Try using fresh, good-quality shredded cheese. Placing the baking dish closer to the top rack for the last few minutes of baking can also help achieve a bubbly, golden-brown topping.

Q: Can I freeze this Mexican Lasagna?
A: Yes, you can freeze the assembled, unbaked lasagna. Wrap it tightly in plastic wrap and then foil. When ready to bake, thaw it overnight in the refrigerator and bake as directed, potentially adding a few extra minutes to the cooking time. You can also freeze baked leftovers.

Final Thoughts

Rachael Ray’s Mexican Lasagna is more than just a recipe; it’s a testament to how simple, fresh ingredients can be transformed into a satisfying and approachable meal. It’s the kind of dish that brings people to the table, sparking conversation and creating warm memories. Whether you’re a seasoned cook looking for a quick weeknight fix or a beginner eager to explore flavorful Mexican-inspired cuisine, this lasagna is sure to become a beloved addition to your repertoire. Give it a try, and I’d love to hear about your experience and any delicious twists you’ve added!