Spanish Rice Tortilla Pie

• 3 c. water
• 2 boxes Uncle Ben's country inn and Spanish tomato and herb rice
• 1 lb. extra lean ground beef
• 1 (6 oz.) can tomato paste
• 2 (10-inch) flour tortillas
• 1/2 tsp. salt
• 1/2 tsp. cumino
• 1/2 onion, chopped
• 4 oz. low-fat Cheddar cheese, grated
• 1/2 c. mild salsa, chunky

1. Cook rice according to directions, but only cook 10 minutes. Brown ground meat lightly, but do not cook through.
2. Drain any excess fat, add rice.
3. Stir in tomato paste, cumin, water, onion and salt, mixing all ingredients well.
4. Portion about 1/3 of mixture into 8 1/2 x 1 x 2-inch (2-quart) glass baking dish.
5. Lay one tortilla over top, tucking sides in as required. Repeat the layers with the remaining mixture and tortillas.
6. Spread salsa evenly over the top of the final layer, sprinkle with Cheddar cheese.
7. Cover with foil; bake in a 400u0b0 preheated oven for 20 minutes.
8. Uncover and bake an additional 10 minutes.
9. Serve warm. Serves 6.

water, uncle ben, extra lean ground beef, tomato paste, flour tortillas, salt, cumino, onion, lowfat, mild salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=407559 (may not work)