Taco Casserole

If you already have the rice cooked, this goes SO fast. My mom made this recipe up from leftovers. She's incredible.
2 cups cooked rice (preferably brown)
1 can white or pinto beans
1 small can corn (7oz) or 1 cup frozen
1 large can diced tomatoes pureed in blender (24 oz)
1 large can olives
1 can green beans (optional)
1 can hominy (optional)
1/2 TBSP chili powder
1/2 tsp salt
1/4 tsp onion powder
Flour tortillas
Grated cheese (Monteray Jack)

Mix and simmer rice, beans, corn, tomatoes, olives, hominy, and spices in a shallow large pan on stove for 5 minutes. Put a scoop of mixture in the bottom of a casserole dish. Spread a layer of ripped pieces of tortilla on top of mixture. Mixture, cheese, tortillas, end with mixture and top with grated cheese. Bake at 350' for 20 minutes (or until cheese is bubbly.)