Pastor Ryan's Mexican Lasagna

This Mexican Lasagna recipe is from the Pioneer Woman, and I love this recipe because it makes tons of food, we cut it in half and still get three freezer meals out of it, and it is easy and delicious.  Aaron actually made this for us this time, which is such a treat, I love my hubby :).  Aaron and Owen gave it a 7, and Noah and I gave it an 8.  It's just such a great family meal, and if you want to do lots of freezer meals, this is the way to do it.  This stuff is great after being frozen, so we'll be having this after Jonah baby comes ;).  I also add less meat, and I often like to add an extra can of beans, just suggestions.  Here is the recipe and the calories/serving are 350 for 24 servings.

4 c Unprepared Rice
6 c(to 8 c) Low Sodium Chicken Broth/stock
4 whole (to 8) Tomatoes (up To You)
2 whole (to 3) Onions (up To You)
8 cloves (to 14 Cloves) Of Garlic (up To You)
Butter (I usually don't add this, but Aaron did)
Taco Seasoning (or Chili Powder, Paprika, And Cumin, I use this, not the packet stuff) To Taste
1 can (to 2 Cans) Black Or Pinto Beans (up To You)
3 pounds Lean Ground Beef
2 jars (16 Ounce) Salsa Verde
Flour Tortillas (I used 20 for the whole recipe)
3 packages (16 Ounces) Mexican Cheese Blend
1 jar (16 Ounce) Enchilada Sauce
3 cans Corn, Drained

 

Begin by preparing rice with chicken broth/stock. Once prepared, salt to taste.
Chop up tomatoes, onions, and garlic as small as you prefer. Saute in pan with a tablespoon or so of butter. Add approximately 3 tablespoons chili powder, and 1 ½ tablespoon of both paprika and cumin. Stir until nicely combined.
Feel free to add beans if you like them… no need to drain. Mix cooked rice together with tomato/onion/garlic mixture.
Brown the ground beef using about 3 tablespoons chili powder, 1 ½ tablespoon, paprika and 1 ½ tablespoon of cumin and salt to taste with about 4-6 ounces of water to create the taco beef.
Spread one container of salsa verde in the bottom of a large casserole or baking dish. Layer on tortillas covering salsa verde. Some overlapping is expected.
Divide your rice mixture in half and spread it over the layer of tortillas. Divide cheese in half and layer it on top of the rice layer. Approximately 24 ounces of cheese per layer.
Add another layer of tortillas on top of your cheese layer. Pour enchilada sauce over the tortillas and spread it out evenly.
Add layer of browned ground beef. Add 3 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, on top of which you will add the remaining cheese (approximately 24ounces) to the top…this is our final layer of ingredients. Sprinkle top with some taco seasoning or cayenne pepper.
Bake at 375º for 25-35 minutes until cheese has melted and begins to brown a bit.