Mexican Lasagna

Modified from these two websites (Rachael Ray and Pioneer Woman) and , but I really made up my own, using their ideas..pretty proud of that!

1 lb hamburger

1 tbsp + 1 tsp chili powder, divided

3 tsp cumin, divided

1 1/2 tsp paprika

1 clove garlic

1/2 onion, diced

1 cup rice

2 cups water

1 cup tomato sauce (I didn't put this in this time, but will next time as it was a little dry and I think the spices needed somewhere to go to)

1 can (10 oz) tomatoes and chilies, drained

1 cup frozen corn

3 flour tortillas (you might need more...this depends on layers/size of casserole dish)

8 oz Mexican cheese (you can use other cheeses...pepper jack for instance would be good...I'd mix it with cheddar or something else though...I like my store's Mexican blend, though)

Preheat to 425. Cook rice in water, with 1 tsp of chili powder and 2 tsp of cumin. Brown beef with onion and garlic. Add in tomatoes and chiles. Mix rest of spices (1 tbsp chili powder, 1 tsp cumin, 1 1/2 tsp paprika) into tomato sauce and add in. Add corn. Heat mixture through. [You are really making taco meat...you could cheat and just do that!]

Coat a 9 by 13 casserole dish with pam. Put down 1/2 of the meat, then layer in 1/2 of the rice. Put down 1/2 the cheese. Put down a layer of tortillas (you will need to cut tem a little to make this work...I used 1 1/2 per layer). Then repeat with rest of meat, rice, tortillas and finally cheese to top.

Bake for 12-15 minutes until cheese is bubbly.

Serves 8 (RR said 4...we all know she's full of it!).