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.
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