Southwestern Chile Lasagna

READY IN: 4hrs 30mins




  • For the chili:
  • Dice the medium onion.
  • Cook in a 8qt. pot over medium heat.
  • Dice 2 cloves garlic and add to onions.
  • Add ground beef and cook until browned.
  • Drain out most of the fat.
  • Add the remaining ingredients for the chili. Simmer on stove for several hours or until all the flavors have come together.
  • For the rice:
  • Rinse rice to remove excess starch. Add to pot with the chicken stock.
  • Bring to boil, cover, and reduce to simmer until all the stock has been absorbed.
  • Remove from heat.
  • Meanwhile, in a skillet, melt 1 tbsp butter over medium heat.
  • Add 1 cup diced onion, Rotel, and 1 clove minced garlic. Add the remaining ingredients. Stir together.
  • Cook until onion and garlic are tender.
  • Add to tomato mixture to the rice by fluffing with a fork until it is evenly incorporated.
  • For the lasagna (I made an 8x4" lasagna):
  • Ladle a thin layer of the chili on the bottom of your pan.
  • Trim the rounded edges off the tortillas and cut into strips. Create a layer of tortilla strips in the pan.
  • Scoop about 1-2 cups rice and spread in even layer over tortillas.
  • Spread about 2 cups chili over rice.
  • Sprinkle to cover with cheese.
  • Repeat until you are within 1/2" of the top of your pan. Leave the cheese as the last later.
  • Sprinkle with cilantro.
  • Spray aluminum foil with non-stick spray and bake in a 350°F oven for about 1/2 hour. Remove foil and cook until cheese is melted, browned, and bubbly.