Mexican Lasagna

(picture from TPWC)

Does anyone else get sick of their recipes??? Well it happens to me all the time and makes planning out the weekly menu/grocery list pure torture. My friend came to the rescue recently by introducing me to The Pioneer Woman Cooks I had heard about this woman but never took the time to check out the website. Well I finally did and was Blown away-WOW can this woman cook!! Not only do the recipes taste amazing, her photography and step by step directions are beautiful and pure genius- just what a beginning level cook like me needs!
Last night I made the Mexican Lasagna (a recipe on her website but from a guest blogger) and boy was it tasty, highly recommend it!! I just couldn't get over how much flavor was packed into a dish.
And I also learned that cooking your rice in chicken broth instead of water = the best thing ever

Ok SO here ya go, the fab recipe:
(but please go here to follow the amazing step by step directions)
Prep Time: 45 Minutes Cook Time: 35 Minutes Difficulty: Easy Servings: 8

Ingredients

4 cups Unprepared Rice

6 cups (to 8 Cups) 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)

Taco Seasoning (or Chili Powder, Paprika, And Cumin) 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

3 packages (16 Ounces) Mexican Cheese Blend

1 jar (16 Ounce) Enchilada Sauce

3 cans Corn, Drained

Sour Cream, to taste

Cilantro, to taste

Butter

Preparation Instructions

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.

Enjoy!

p.s.- I am thinking I want to post a recipe EVERY Monday for those of you like me who are in need of new ideas to start off your week with!!
And also, if you have any favorite recipes from the pioneer woman, let me know!!