That means DELICIOUS Mexican Lasagna for all my non-Spanish speaking friends. This meal is pretty tasty and easy to throw together. I am always making different varieties of this dish and love to use fresh sweet corn in the summer.
Preheat oven to 350. Brown beef along with onion and garlic over medium heat then drain.
Decrease heat to medium-low then add diced tomatoes (with their juices), tomato paste, and taco seasonings and stir well.
Put beans in food processor and process until smooth or use refried beans. You don't even have to process if you want it extra chunky.
Lightly spray a 9" round pan with non-stick spray. Line bottom of pan with one tortilla then cover with half of the meat sauce mix.
Layer another tortilla then half of the pureed bean mix (or refried beans) and then cover with a layer of Velveeta or your choice of cheese. Cover with another tortilla then add about a cup of Spanish rice.
You will have leftover rice or you can make another layer if your pan is deep enough, mine wasn't. Put another tortilla over the rice and cover with the rest of the beans then sprinkle the corn directly on the bean puree.
Cover with one more tortilla and add remaining meat mix and top with cheese. Bake at 350 for about 20-30 minutes or until bubbly and cheese is melted. Let cool and serve with a dollop of sour cream and salsa.