Terrific twist on the classic casserole dish of lasagna!
2 pounds lean ground beef
2 cans (10 oz each) enchilada sauce
1 envelope taco seasoning
1 tbsp ground cumin
1 package (8.8 oz) ready-to-serve Spanish rice
12 flour tortillas (8-in.), warmed
1 can (15 oz) refried beans
4 cups (16 oz) shredded Mexican cheese blend
Optional toppings: salsa, sliced avocado, shredded lettuce, taco sauce and/or sour cream
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in enchilada sauce, taco seasoning and cumin; heat through.
Heat rice according to package directions. Spread each tortilla with about 2 tbsp of beans. Spread 1 cup meat mixture in a greased baking dish (13 x 9). Layer with 4 tortillas and a third of the rice, a third of the remaining meat mixture and a third of the cheese. Repeat layers. Top with the remaining tortillas, rice and meat mixture (dish will be full!).
Cover and bake at 350 for 20 minutes. Sprinkle with remaining cheese. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Serve with toppings of your choice.