In a large skillet over medium high heat, brown ground beef until no longer pink. Drain, set aside.
Add Minute brown rice and water to skillet. Bring to boil.
Reduce heat to medium; cover, let simmer 10 minutes or until rice has absorbed water.
Add browned ground beef, 1 can of red enchilada sauce and refried beans. Stir to combine.
Spray 13" x 9" baking dish with nonstick cooking spray. Preheat oven to 350°F.
Pour remaining can of enchilada sauce into shallow dish. Dredge 3 1/2 tortillas in enchilada sauce and place in prepared baking dish. Cut to fit, if desired.
Sprinkle with 1/3 cup shredded cheese.
Spread half of meat mixture over tortillas. Sprinkle with additional 1/3 cup cheese.
Repeat layers with 3 1/2 tortillas, cut to fit, 1/3 cup cheese and remaining meat mixture.
Top with remaining tortillas. Pour remaining enchilada sauce over the top of the casserole and sprinkle with remaining 1/2 cup cheese.
Bake at 350°F for 20 minutes.
