Bean and Rice Taco Casserole

I tried a recipe based very loosely on a lovely meal we received while still recuperating after the baby was born. I kind of just experimented with things that I liked based off of what I thought was in that delicious casserole.

Bean and Rice Taco Casserole
1 cup red kidney beans, cooked
1 cup brown rice, cooked
1 cup water
1/2 packet taco seasoning
shredded monterey jack cheese and cheddar cheese
salsa
2-4 tortillas (haven't tried it with whole wheat yet but I'm sure they would be perfect and go great with how healthy this meal is!)
12-16 oz corn, optional (we made corn as a side but we both end up mixing it together and it's really good, so it may just as good, if not better, to add it right on in with the rest of it!)

Heat oven to 400 degrees. Mix together rice, beans, water, and taco seasoning. Simmer on low until water is gone, stirring occassionally to avoid burning. Mix in corn, if desired. Cover bottom of casserole dish with 1 tortilla (add more if needed to cover bottom). Spoon in and smooth out a layer of bean & rice mixture, a layer of salsa, then cheese and another tortilla if desired (we only use a tortilla on the bottom and one near the top...we're on a budget!). Repeat layers once. Add one more layer of beans & rice, cover with tortilla, then add a layer of salsa covered with cheese. Cover and place in oven for 20-25 minutes, removing cover for the last 5 minutes to allow for cheese to melt.

It has turned into one of our favorite meals! One casserole makes enough for a couple meals. Enjoy!