Mexican Lasagna!!

Okay, per request, I have decided to share my mexican lasagna recipe. It is absolutely delicious. It makes for a perfect meal if you have several guests or if you and your honey are feeling really hungry. I have company coming this weekend to town and I plan on including this meal into our week!

Mexican Lasagna

1 1/2 lbs ground beef

2 C Basmati rice

3 C low sodium chicken broth

2 cans diced tomatoes, or fresh

1 onion, diced

4 garlic cloves, minced

1/2 t chili powder

1/4 t paprika

1/4 t cumin

1/2 can black beans, rinsed & drained

salsa verde (optional--I use it sometimes other times not!)

Flour tortillas

Mexican cheese blend

Enchilada sauce

1 can corn, drained

sour cream, to taste

cilantro, to taste

1. Prepare rice in chicken broth (20 minutes).

2. In skillet, saute onion & garlic until translucent. Add tomatoes, chili powder, paprika, & cumin. Mix. Add beans, and then the finished rice. Set aside.

3. Brown the ground beef, drain.

4. Start layering in a large casserole dish. Begin with salsa verde (if using) on bottom. (If not, I spray nonstick spray and start layering with tortillas), flour tortillas (you may have to rip them to fit as a layer in the corners), 1/2 of the rice mixture & 1 C cheese.

5. Add another tortilla layer. Pour enchilada sauce evenly on top. Add ground beef, corn & rice mix. Sprinkle 1-1 1/2 C cheese on top.

6. Bake at 375 for 25-30 minutes.

7. Use sour cream & cilantro for serving if desired.