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Mexican Lasagna

Course Main Course
Cuisine Mexican
Keyword Mexican Lasagna
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 9
Calories 318kcal


  • 1 cup brown rice, raw
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1 medium onion
  • 2 cup corn, frozen
  • 4 ounce diced green chilies, canned
  • 1 1/2 cup spinach
  • 3 cup tomato sauce
  • 15 ounce pinto beans, canned
  • 1 cup salsa
  • 6 medium tortillas, corn
  • 1 ounce cheddar cheese

Serve With

  • 2 cup grapes


  • Cook rice as directed on package.
  • Add oil to a large skillet and heat over medium. While oil heats, mince garlic and chop onion.
  • Once the oil is hot add the garlic, onion, corn, and chilies to the skillet; sauté until onion is tender, approximately 6-7 minutes.  Add the rice, spinach, and 1 cup of the tomato sauce. Stir to combine and allow the spinach to wilt.
  • Drain and rinse pinto beans. Combine with the remaining tomato sauce and the salsa. Set aside.
  • Preheat oven to 350° F.
  • Using a 9-inch square pan, spread 1/2 of the salsa mixture into the dish. Place 3 tortillas over the salsa as you would lasagna noodles (they may slightly overlap). Next spread with half the rice mixture. Repeat with remaining ingredients and top with shredded cheese.
  • Bake uncovered for 45 minutes or until heated through and bubbly. Serve with grapes on the side.


Calories: 318kcal | Carbohydrates: 58g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 929mg | Fiber: 10g | Sugar: 15g