Ingredients:
2 lbs lean ground beef
1 large onions, chopped
2 tablespoons gebhardt chili powder
2 -3 teaspoons ground cumin
1 teaspoon salt
1 (15 ounce) cans ranch style beans
6 corn tortillas
1 1/2 cups shredded monterey jack cheese ( 6 ounces)
1 1/2 cups shredded cheddar cheese ( 6 ounces)
1 (10 ounce) cans Rotel tomatoes & chilies
1 (10 3/4 ounce) cans cream of mushroom soup, undiluted
Directions:
Cook the ground beef and onion in a large skillet until meat is brown and onion is tender, drain.
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 mixture.
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 350F for 1 hour.
Let sit for 10 minutes before serving.
Servings: 8-10
Time preparation: 15 min.
Time total: 105 min.