Kara's Mexican Lasagna

1 pound leanest ground beef
1 small chopped onion
1 chopped green bell pepper
1 package Rice-A-Roni Spanish Rice
1 can Ro-Tel's tomatos & green chiles
1/2 cup water
1-2 tablespoons chili powder
2-3 teaspoons ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon dried oregano
1 cup fat-free sour cream
1/2 cup sliced green onions
1/4 cup skim milk
2 burrito-sized tortillas
1 can refried beans
1-2 cups Co-Jack or Casserole shredded cheese

Directions: Preparation Preheat oven to 375° (once beef and rice are finished cooking).Cook first 3 ingredients in a large nonstick skillet over medium-high heat until meat is browned, stirring to crumble. While the beef mixture is cooking, start preparing the Spanish Rice according to package instructions, including Ro-Tel's in the rice.Once beef mixture is thoroughly cooked (and drained, if desired), add water and next 4 ingredients (water through oregano) and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 2 minutes. Remove from heat and set aside.Combine the rice, sour cream, sliced green onions, and milk in a bowl and mix together. Layer 9-inch baking dish with the following: Tortilla shell, refried beans, beef mixture, rice mixture, shredded cheese; tortilla shell, refried beans, beef mixture, rice mixture, shredded cheese. Depending on the size of your baking dish, not the entire amount of ingredients will fit.Bake at 375° for 10 minutes or until thoroughly heated. Let stand 5 minutes before serving.