Step 1: Prepare the Beef Mixture

1. In a large skillet over medium heat, cook the ground beef, breaking it apart with a spoon, until it’s browned and no longer pink. Drain excess fat if needed.
2. Add the diced onion, green bell pepper, and garlic to the skillet. Sauté for 3–5 minutes until vegetables are softened.
3. Sprinkle the taco seasoning over the beef and vegetables, then add 1/4 cup of water. Stir to combine, letting the flavors meld for an additional 2–3 minutes.
4. Stir in the black beans and corn, and season with salt and pepper to taste. Remove the skillet from heat.

Step 2: Cook the Rice

1. Cook rice according to package instructions, or use leftover rice for convenience. White or brown rice both work well in this dish.
2. Once cooked, set the rice aside to cool slightly.

Step 3: Assemble the Casserole

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
2. Place two flour tortillas at the bottom of the casserole dish, covering as much of the surface as possible. It’s okay if they overlap slightly.
3. Spoon a layer of the beef mixture over the tortillas, followed by a layer of cooked rice, and sprinkle a portion of shredded cheese on top.
4. Add another layer of tortillas, then repeat with another layer of beef mixture, rice, and cheese.
5. Finish with a final layer of tortillas on top.

Step 4: Add the Salsa and Bake

1. Pour the salsa over the top layer of tortillas, spreading it evenly to cover the entire surface.
2. Cover the casserole dish with aluminum foil and place it in the preheated oven.
3. Bake for 25–30 minutes, until the cheese is melted, and the casserole is hot and bubbly.
4. Remove the foil for the last 5 minutes of baking to allow the top to brown slightly.

Step 5: Slice and Serve

1. Allow the casserole to cool for 5–10 minutes, making it easier to slice and serve.
2. Using a sharp knife, cut the bake into burrito-style slices.
3. Garnish with chopped cilantro, and serve with optional sour cream and guacamole on the side.