Firecracker Enchilada Casserole - cooking recipe

Ingredients

2 lb. ground beef
1 large onion, chopped
2 Tbsp. chili powder
2 to 3 tsp. ground cumin
1 tsp. salt
1 (15 oz.) can Ranch Style beans
6 corn tortillas
1 1/2 c. shredded Monterey Jack cheese (jalapeno)
1 1/2 c. shredded Cheddar
1 (10 oz.) can tomatoes and green chilies
1 (10 oz.) can cream of mushroom soup, undiluted

Preparation

Cook beef and onion in large skillet until meat is brown and onion is tender.
Discard 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 dish.
Layer beans, tortillas and cheeses over mixture.
Pour tomato liquid over cheese.
Chop tomatoes and spread tomatoes and chilies over cheese.
Spread soup over all.
Cover baking dish.
Refrigerate overnight.
Bake, uncovered, in medium oven for 1 hour.