Add 720g (4 cups) jasmine rice, 1360g (6 cups) water, 2 packets Sazón, 1 Tbsp salt, and garlic powder to the foil roasting pan. Cover tightly with foil, place on a sheet pan for stability, and bake at 375°F (190°C) for 50-60 minutes. Rest 10 minutes, then fluff.

While the rice bakes, heat a large pot over high heat. Working in two batches with 10g (2 tsp) avocado oil per batch, sear 1800g (64 oz) 93% lean ground beef in large chunks for 4-5 minutes per side without seasoning to maximize browning. Return all the beef to the pot and break it apart.

Stir in 2 Tbsp chili powder, 1½ Tbsp salt, 1 Tbsp garlic powder, 1 Tbsp onion powder, 1 Tbsp cumin, 800g (28 oz) red enchilada sauce, 400g (14 oz) fire-roasted diced tomatoes, 40g (2 Tbsp) honey, and hot sauce to taste. Bring to a simmer and cook about 10 minutes, until thickened.

Pour the beef mixture over the cooked rice. Add 425g (15 oz) refried beans, 425g (15 oz) black beans, 200g (2 cups) fat-free shredded mozzarella, and 360g (1½ cups) full-fat Greek yogurt and mix to combine. Top with 150g (1½ cups) shredded cheddar cheese and bake uncovered at 375°F (190°C) for about 10 minutes, until the cheese is melted.

Blend 200g (¾ cup) diced chipotles in adobo, 200g (¾ cup) 0% Greek yogurt, 20g (1 Tbsp) honey, 10g (2 tsp) avocado oil, and salt to taste until smooth. Drizzle over the top of the rice bake.

Divide into 13 servings. Cool completely, then freeze for meal prep.