Mexican Lasagna

Here is one I needed documented online. It's fabulous and oh-so flexible. I originally found this recipe on the Pioneer Woman's website here.


Ingredients
2 c. unprepared rice
3-4 c. low sodium chicken broth
2-4 tomatoes
1-2 onions
4-5 large cloves of garlic
1 lb. ground beef
1- 16 oz. bag of mexican cheese blend
2 cans corn (drained)
1 can of black or pinto beans
1 jar of salsa verde
1-8 oz. jar of enchilada sauce
Taco seasonin (or Chili powder, paprika, and cumin) to taste
sour cream
cilantro
butter

Directions:
Prepare rice by boiling it in chicken broth. Once prepared, salt to taste. Chop up tomatoes, onions, and garlic as small as you prefer. Saute in a pan with a tablespoon or so of butter. Add approx. 2 Tbs. chili powder, and 1 Tbs. of both paprika and cumin (or your little taco seasoning packet). Stir until nicely combined. Feel free to add beans (don't drain). Mix cooked rice together with tomato/onion/garlic mixture. Brown the groud beef using about 2 Tbsp. chili powder, 2 Tbsp paprika and cumin and salt to taste. You may have to add water to create the taco beef.

Spread one container of salsa verde in the bottom of a casserole or baking dish. Layer on tortillas covering salsa verde. Some overlapping is exprected. Spread half of rice mixture over tortillas. Use half of the chese layered on top of the rice layer. Add another layer of tortillas on top of cheese. Pour enchilada sauce over the tortillas and spread it out evenly. Add layer of browned groud beef. Add 2 cans of corn (drained) on top of beef layer. Then the remaining amount of rice mixture on top of corn layer followed by the remaining jar of salsa verde. Sprinkle top with the remaining cheese. Can also sprinkle top with some taco seasoning or cayenne pepper.

Bake at 375 for 25-35 minutes until cheese has melted and begins to brown a bit.