1. 1. Preheat the oven to 375°F (190°C).

2. 2. In a large skillet, brown the lean ground beef over medium heat. Season with salt and black pepper.

3. 3. Add the condensed cream of mushroom soup, stewed tomatoes, pinto beans, and seasoning salt to the skillet. Stir to combine and simmer for 5 minutes.

4. 4. Cook the spaghetti and elbow macaroni according to package instructions until al dente.

5. 5. In a separate saucepan, prepare a roux by melting butter and adding all-purpose flour. Cook for 2 minutes, then slowly whisk in milk until smooth.

6. 6. Add the roux to the skillet with the beef mixture. Stir in the cooked rice and masa harina.

7. 7. Grease a baking dish and layer half of the pasta on the bottom. Top with half of the beef mixture. Repeat layers.

8. 8. Sprinkle parmesan cheese over the top of the casserole.

9. 9. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.

10. 10. Serve hot and enjoy!