Preheat oven to 400 degrees.

Combine the water, 1/2 cup salsa, and bouillon cube in a medium-sized pot. Bring to a boil. Stir in the rice, cover, and set aside for at least 10 minutes.

Melt bacon fat in a medium-sized pot over medium heat. Add the minced garlic and cook until fragrant, but not browned. Strain off and reserve the liquid in the cans of pinto beans. Add the beans and salt to the garlic and bacon fat and turn heat to low. Mash beans with a potato masher until a paste has formed. Add reserved liquid one tablespoon at a time to reach desired consistency.

Pour the beans into a glass baking dish. Add the ground beef, corn, 1/4 cup salsa or picante sauce, chili powder, cilantro, and a few dashes of hot sauce and stir until well combined. Top with the 1/4 cup shredded cheese and bake for 15 minutes, or until heated through and cheese has melted.

To assemble casserole, spoon some rice into the bottom of a bowl. Add a layer of the refried bean mixture on top. Sprinkle on crushed tortilla chips and cheese. Lastly, add a spoonful of sour cream and fresh cilantro.