Preheat oven to 350F.

Spray your cooking sheet with cooking spray or oil it lightly.

Open and drain the cans of beans and corn separately and set aside.

Dice the onion.

Brown the ground beef and onion together on medium heat, until beef is no longer pink and onion is translucent. Drain if needed.

Add beef/onion mixture back to the hot pan if it’s been drained. Return pan to stove. 

Add the minced garlic and cook on medium for one minute while stirring.

To the hot pan, add the black beans, water, and remaining spices.

Continue to cook on medium-low for two minutes. Turn off the heat and set aside.

In a medium bowl, combine the pre-cooked (or leftover) rice with the drained can of corn and salsa in a medium bowl. Set aside but have it close by since we are about to start layering the “cake.”

Place the first tortilla on the greased baking sheet. 

In the center of the tortilla, spoon about a half-cup of the meat and bean mixture, leaving an inch around the outside of the tortilla. Use the back of a spoon to smooth out the mixture evenly so more tortillas and fillings will stack neatly on top.

Sprinkle cheese on top of that, keeping to the center of the tortilla.

Cover with another tortilla.

Layer ¼ cup of corn/rice mix, 1 cup of cheese, and salsa on top of that. 

Cover that layer with a tortilla and repeat layers one and two. Repeat until all the tortillas are gone or the meat and rice fillings are used up.

Be sure to keep aside the remaining cup or so of cheese.

Slide the cookie/sheet pan into the oven 350F for 20 minutes.

Remove and add the remaining shredded cheese. 

Bake for another 15 minutes or until the cheese on top is bubbling.

Remove from oven and let rest for 3 minutes, then transfer to a cutting board.

Gently slice using a chef’s knife into “cake” slices. Serve with chips, dip and salad.