RCI-ND.002.0133.001
South-of-the-Border Lasagna
South-of-the-Border Lasagna from the Recidemia collection
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1½ cups
- 1½ cups
- 1 unit
- cooked rice6 cupsdivided
- x 15 to 16-ounce can black beans1 unitdrained and rinsed
- shredded Cheddar cheese3 cupsdivided
- 2 cups
Method
1
Preheat oven to 375°F (190°C). Spray a 9x13 inch baking dish with vegetable cooking spray to prevent sticking.
2
Combine sour cream and salsa in a small bowl, stirring until well mixed. Set aside.
3
Spread 3 cups of cooked rice evenly across the bottom of the prepared baking dish to create the first layer.
4
Distribute the drained and rinsed black beans evenly over the rice layer.
5
Spread half of the sour cream-salsa mixture over the black beans.
6
Sprinkle 1½ cups of shredded Cheddar cheese over the sour cream-salsa layer.
7
Layer the remaining 3 cups of cooked rice on top of the cheese.
8
Spread the remaining sour cream-salsa mixture over the second rice layer.
9
Top with the remaining 1½ cups of shredded Cheddar cheese.
10
Scatter the 2 cups of crushed tortilla chips evenly over the cheese as the final layer.
11
Bake uncovered for 25 minutes until the cheese is melted and the tortilla chip topping is lightly toasted.
25 minutes
12
Remove from oven and let cool for 2-3 minutes before serving to allow the layers to set slightly.