Mexican Tortilla Casserole

INGREDIENTS:

1 lb ground beef

1/2 cup onion diced

1 packet taco seasoning mix

2 cups shredded cheddar cheese

1 can refried beans warmed for easier spreading

1 cup prepared rice I used Minute Rice

1/2 can Mexican blend corn drained

4-5 large flour tortillas

8 oz chunky salsa your choice of mild or hot

DIRECTIONS:

Preheat your oven to 350°F (175°C). Spray a springform pan, round cake pan, or casserole dish with cooking spray to prevent sticking.

In a large skillet, cook the ground beef over medium-high heat until browned. Stir in the diced onion and cook until translucent. Drain any excess fat. Add taco seasoning and water per package instructions, and simmer for a few minutes.

Place one tortilla in the bottom of the baking dish. Spread 1/3 of the refried beans evenly over the tortilla, followed by 1/3 of the seasoned meat mixture. Sprinkle a portion of the shredded cheddar cheese over the meat.

Add another tortilla. Spread 1/2 of the prepared rice evenly over the tortilla. Add 1/2 of the salsa, 1/2 of the drained corn, and sprinkle with shredded cheddar cheese.

Add another tortilla. Spread another 1/3 of the refried beans evenly, followed by another 1/3 of the seasoned meat mixture. Sprinkle with shredded cheddar cheese.

Place the last tortilla on top. Spread the remaining refried beans, meat mixture, corn, rice, salsa, and cheddar cheese over the top.

Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

Let the casserole sit for about 5 minutes to set before slicing. Garnish with optional toppings like sour cream, diced onion, or shredded lettuce, and serve.