MEXCIAN LASAGNA

Ingredients

• 1 cup rice, uncooked
• 2 cups chicken broth
• 2 tbsp. canola oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 -14.5 oz. can diced tomatoes
• 1 - 15 oz. can black beans, rinsed and drained 
• 5 tbsp. taco seasoning
• 1/2 tbsp. chili powder
• 1 lb. ground beef
• 1 chipolte peppper in adobo
• 1 tbsp. reserved adobo sauce
• 1 cup frozen corn
• 3 tbsp. water
• 2 cups mexican shredded cheese
• 2 - 7 oz. cans of salsa verde
• flour tortillas
• 1 - 10 oz. can enchilada sauce
• sliced green onion, for garnish

Directions

1. Prepare rice with chicken broth.

2. In a large saute pan, heat oil until shimmering.  Then add onion, garlic and diced tomatoes and cook until onions have softened. 

3.  Add in beans, 2 tbsp. taco seasoning and chili powder - stir to combine. 

4.  In a separate bowl - combine cooked rice with bean/onion/tomato mixture - set aside.

5.  In the same pan, brown the ground beef until completely cooked.

6. Once cooked add in chopped chipolte pepper, adobo sauce, corn and 3 tbsp. taco seasoning and 3 tbsp. water.   Cook until sauce has thickened. 

7. In a 9 x 13 inch pan begin layering the lasagna as follows:

• 1 - 7oz. can of salsa verde in the bottom
• flour tortillas (may have to cut them to size)
• 1/2 of the rice mixture
• 1 cup of mexican cheese
• more flour tortillas
• 10 oz. can of enchilada sauce
• beef mixture
• 1/2 of the rice mixture
• more flour tortillas
• 1 -7oz. can of salsa verde
• 1 cup of mexican cheese

8. Bake in a 375 degree F oven for 30 minutes - or until completely heated through. Top with sliced green onions.

Adapted from the Pioneer Woman