Refrigerator Mexican Lasagna

OK, truth be known here. I really just cleaned out the leftovers from the fridge. And this is what I came up with, because this is what I had.

1 lb of already browned ground beef (with salt and pepper, onions and cheese used in a recipe I need to type up still called "Sloppy Jenn's)
1 1/2 cups cooked white rice
1/2 cup corn
1/2 cup kidney beans

Then I opened a can of red enchilada sauce and grated about 8 oz of cheese.
I thawed some 6" corn tortillas. Which by the way DO NOT recover very well once frozen.
This is why I cut the tortillas in half and just layered them like lasagna noodles, instead of making myself batty by trying to roll up each tortilla as it crumbled under my fingers and split all over the place, causing copious amounts of swearing (some in my head and some not).

In a 13x9 pan I spread about 1/2 cup of enchilada sauce then layered some of the halved tortillas. I used about one third of the meat/rice/corn/bean mixture over the tortillas and sprinkled it with 1/4 of the cheese. Do this 3 more times: Sauce, filling, cheese, tortillas.
I made 3 full layers and ended with tortillas as the top of my lasagna. I was then out of enchilada sauce at this point so I rummaged around the fridge and found some salsa (2/3 cup approx) to top the tortillas with, and then sprinkled with the last of my cheese. Covered with foil and placed in a 350 degree oven for 30-40 minutes. Until the filling is warmed through and the cheese is melted.

I served this with a green salad and some sour cream.