Mexican Lasagna

I found this on the Pioneer Woman's blog, but when I made that version I had WAY more fillings than my lasagna dish could hold. So here's my modified version. Wilson said it was like a party in his mouth! LOL!

2 cups rice
3 cups chicken broth
3 tomatoes
1 onion
3 cloves garlic
1 lb beef
2 8 oz bags shredded Mexican cheese
2 cans corn (drained)
1 can black beans (optional)
2 16 oz jars salsa verde
1 8 oz jar enchilada sauce
1 1/2 - 2 pkgs taco seasoning
12 (or so) tortillas
cilantro
sour cream
butter

Prepare rice using chicken broth.
Chop tomatoes, onions and garlic, and saute with 1 tablespoon butter.
Add 1/2 or 1 package of taco seasoning (or make your own seasoning with chili powder, paprika and cumin to taste).
Add black beans
Combine rice and tomato/onion/garlic mixture.
Brown beef and add taco seasoning.

Spread one container of salsa verde in the bottom of the casserole dish.
Layer on tortillas covering the salsa verde. (Some overlapping is expected.)
Spread 1/2 of rice mixture on top of tortillas.
Spread one bag of shredded cheese on top of rice.
Next add another tortilla layer.
Spread enchilada sauce on the tortillas.
Next is a layer of the ground beef.
Then add 1 1/2 - 2 cans of corn.
Spread the remaining rice mixture onto the corn.
Then add the remaining salsa verde.
Top with second bag of shredded cheese.

Bake at 375 for 25-35 minutes
Serve with sour cream and cilantro garnish