Mexican Lasagna

I found this recipe on Annie's Eats, but it originally comes from Pioneer Woman. I think this may be the best version of Mexican Lasagna I have tried so far. It makes TONS too, so next time I will prepare it in 2 8x8 dishes and freeze one for later. I also think it would be great with shredded chicken instead of the ground beef (although the whole reason I picked this recipe was to use some ground beef). It had a little spice to it, but not too much and was packed full of great flavors. Even the kiddos loved it...especially Preston who kept wanting more and more!

Ingredients:
2 cups unprepared rice
3-4 cups chicken broth
2-4 tomatoes, seeded and chopped
1-1 ½ onions, chopped
4-7 cloves garlic, minced
1 can black beans, drained and rinsed
taco seasoning (or chili powder, paprika and cumin)
1-1 ½ lb. ground sirloin
1 (16 oz.) jar salsa verde
8-12 small flour tortillas (I used 12 corn tortillas)
12-16 oz. shredded Mexican cheese
4-8 oz. enchilada sauce
1 can corn, drained
sour cream and cilantro, for garnish

Directions:
Cook the rice according to package directions with chicken broth in place of water. Salt to taste. In a large skillet, melt a ½ tablespoon of butter over medium-high heat. Add the tomatoes, onion and garlic to the pan and sauté until onion is tender. Add in chili powder (approx. 1 ½ tablespoons), paprika and cumin (approx. ¾ tablespoon of each), or taco seasoning to taste. Stir to combine. Add the can of beans and stir to combine. Transfer the mixture to a large bowl and add cooked rice. Stir to mix well.

In the now empty skillet, brown the ground sirloin. Mix with chili powder (approx. 1 ½ tablespoons), paprika and cumin (approx. ¾ tablespoon of each) and salt to taste, as well as 2 oz. of water to create the taco beef.

To assemble the lasagna, pour half of the jar of salsa verde in an even layer over the bottom of a casserole dish. Layer evenly with flour tortillas to cover. Spread approximately half of the rice mixture evenly over the tortillas. Sprinkle with a layer of shredded Mexican cheese. Add another layer of flour tortillas. Pour a thin layer of enchilada sauce over the tortillas. Spread taco beef evenly over the enchilada sauce. Layer one can of corn over the beef. Top with the remaining rice mixture in an even layer. Spread the remaining salsa verde evenly over the rice, and sprinkle with a layer of shredded cheese to finish.

Bake at 375° for 25-35 minutes, or until the cheese has melted and begins to brown a bit. Allow to sit 10 minutes before serving. Top individual servings with sour cream and fresh cilantro, for garnish.