Taco Lasagna

In a large skillet over medium heat, brown the ground beef with the diced onion. Once cooked, drain off any excess grease.

Stir in the taco seasoning and water, and mix well.

Make a well in the center of the meat mixture. Add the oil and uncooked rice, and stir to toast the rice for a couple of minutes.

Stir in the enchilada sauce, diced tomatoes and green chiles, and beef broth. Mix everything together well.

Bring the mixture to a boil. Then, put the lid on, reduce the heat to a simmer, and cook for 12-15 minutes, or until the rice is fully cooked.

Preheat your oven to 400°F (200°C).

In a 9x13 inch baking dish, begin layering. Start with 8 corn tortillas on the bottom.

Spread half of the refried beans over the tortillas.

Add half of the beef and rice mixture, spreading it evenly.

Sprinkle with 2 cups of the cheese blend (1 cup cheddar, 1 cup pepper jack).

Repeat the layers: add the remaining 8 tortillas, the rest of the refried beans, the remaining beef and rice mixture, and top with the final 2 cups of cheese.

Bake at 400°F for 15-20 minutes, or until the cheese is golden brown and bubbly.

Let it rest for a few minutes before serving with your favorite toppings like lettuce, sour cream, jalapeños, and tomatoes.