2 pounds, ground beef
1 large onion, chopped
2 tablespoons Gebhardt chili powder
2 to 3 teaspoons ground cumin
1 teaspoon salt
15 ozs. can ranch-style beans
6 corn tortillas
1 1/2 cups (6 ounces shredded Monterey Jack cheese
1 1/2 cups (6 ounces shredded Cheddar cheese
10 oz. can Rotel diced tomatoes and green chiles
10 3/4 oz can cream of mushroom soup, undiluted
Cook ground beef and onion in large skillet until meat is brown and
onion is tender, discard pan drippings. Add chili powder, cumin,
and salt; stir well. Cook meat mixture over low heat 10 minutes.
Spoon meat mixture into a 13 x 9 x 2 inch baking pan.
Layer beans, tortillas, and cheese over meat misture.
Pour tomato liquid over cheese, chop tomatoes and spread tomatoes and chiles over cheese.
Spread soup over top of casserole. Cover baking pan; refrigerate overnight.
Bake, uncovered, at 350° for 1 hour. Let sit for 10 minutes before serving.
8 to 10 servings.
