Burrito Lasagna

• 2 pounds ground beef
• 2 cans (10 ounces each) enchilada sauce
• 1 envelope taco seasoning
• 1 tablespoon ground cumin
• 1 package (8.8 ounces) ready-to-serve Spanish rice
• 12 flour tortillas (8 inches), warmed
• 1 can (15 ounces) refried beans
• 4 cups shredded Mexican cheese blend
• Optional toppings: salsa, sliced avocado, shredded lettuce, taco sauce and/or sour cream

1. Preheat oven to 350u0b0. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in enchilada sauce, taco seasoning and cumin; heat through.
2. Heat rice according to package directions. Spread each tortilla with about 2 tablespoonfuls beans. Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Layer with four tortillas and a third of the rice, a third of the remaining meat mixture and a third of the cheese. Repeat layers. Top with remaining tortillas, rice and meat mixture (dish will be full).
3. Cover and bake 20 minutes. Sprinkle with remaining cheese. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Serve with toppings of your choice.

ground beef, enchilada sauce, taco, ground cumin, ready, flour tortillas, beans, salsa

Taken from www.tasteofhome.com/recipes/burrito-lasagna/ (may not work)