Like other reviewers, I left out the tomatoes and used salsa (3 of those little cans you get in the Mexican food section). I also didn't bother layering beyond pouring the beef part over the rice part, but it mixed together well enough during baking. My grocery store didn't have the Santa Fe cooking creme, so I subbed an 8-oz brick of Neufchatel and a package of Fajita seasoning. Came out very good, if a little salty. Freezes and reheats well. The benefit of using the cream cheese and seasoning packet instead is that you can adjust the saltiness by adjusting the amount of seasoning packet.