2 pounds ground beef
2 tablespoons chili powder
1 teaspoon salt
6 frozen corn tortillas, thawed
1 (10 ounce) can Rotel tomatoes
1 large onion, chopped
2 to 3 teaspoons ground cumin
1 (15 ounce) can ranch style beans
1- 1/2 cup shredded Cheddar cheese
1 can cream of mushroom soup
Cook ground beef and onion in a large skillet until meat is brown and onion is tender.
Pour off drippings. Add chili powder, cumin and salt; stir well. Cook mixture over low
heat for 10 minutes. Spoon meat mixture into a 13 x 9 x 2 inch baking dish. Layer beans,
tortillas and cheese. Pour Rotel tomatoes over cheese. Spread soup over the top of the
casserole. Cover baking pan and refrigerate 6 to 8 hours. Bake at 350F, uncovered, for 1
hour. Makes 8 to 10 servings.