Mexican Lasagna

Ingredients

2 C unprepared rice
4 C chicken stock
4 whole tomatoes
1 whole onion
6-8 cloves garlic, minced
Butter
Taco Seasoning
1 can black or pinto beans
1 lb ground beef
1 small can red enchilada sauce
1 jar salsa verde
Flour tortillas
2-3 C shredded cheese
Sour cream for garnish
Cilantro for garnish

Preparation

1. Prepare rice with the chicken broth.
2. Chop up tomatoes, onions, and garlic as small
   as you prefer. Saute in pan with a tablespoon or so of butter. Add 1-1/2 T taco seasoning. Stir until nicely combined, then add the beans (drained).
3. Mix cooked rice together with the tomato/onion/garlic mixture.
4. Brown the ground beef with 1-1/2 T taco seasoning and a splash of water.
5. Spread one container of salsa verde in the bottom of a large (9" x 13" or slightly larger) casserole dish. Layer tortillas on top of the salsa verde.
6. Divide the rice mixture in half and spread it over the layer of tortillas. Spread a layer of cheese on top of the rice.
7. Add another layer of tortillas on top of the cheese layer. Pour enchilada sauce over the tortillas and spread it out evenly.
8. Add the ground beef on top of the tortillas, then put the rest of the rice mixture on top of that, then top it with some of the cheese.
9. Add one last layer of tortillas, then any remaining sauce and cheese.
10. Bake at 375°F for 35 minutes, or until the cheese is bubbly.

This makes a generous amount of food to fill a 9x13 pan—you may need an overflow dish. It's a crowd pleaser and is great comfort food! Good with or without the ground beef.

(Courtesy of TastyKitchen.com)