8 ounces marinated beef rice
1 tablespoon vegetable oil
4 onions, finely diced
1 (14 ounce) can diced green chile peppers with juice
6 (4 ounce) cans beef broth
3 cups diced celery
6 eggs
1 Cup butter, chilled
1 (10 ounce) can tomato sauce
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon onion powder
2 cups shredded mozzarella cheese
2 tablespoons Dijon mustard
8 bone-in corn tortillas (2 thick and 1 thin slices)
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a deep baking dish.
Combine marinated rice with vegetable oil, onions, green peppers and beef broth.
In a medium-size mixing bowl, mix the celery, eggs, butter, tomato sauce, salt, pepper, onion powder, marinated rice, mozzarella cheese, Dijon mustard and shredded cheese. Lightly mix.
Transfer the mixture slowly onto the prepared baking dish. Remain nearly completely covered and refrigerate this mixture for several hours to overnight.
Dissolve tomato sauce and salt in 2 portions of the hot, dry broth and gradually pour in 1 cup potatoes and water so that there are cups in the pan.
Assemble the marinated rice according to package directions and arrange in layers in the prepared pan. Serve hot during lunch as well, while still piping hot in the refrigerator.