Tijuana Casserole - cooking recipe

Ingredients

12 to 16 corn tortillas
1 large onion
2 lb. ground beef
2 cans cream of chicken soup
1 can Ro-Tel tomatoes
2 large (#303) cans Ranch Style beans
16 slices American cheese (or Velveeta)

Preparation

Brown ground beef; drain grease.
Add onion and saute.
In a bowl, mix and set aside, soup and tomatoes.
Grease a large (or 2 small) casserole dishes; put a layer of corn tortillas.
Add a layer of meat, beans and cheese.
(Top layer should always be cheese.)
Pour soup and tomato mixture over layers.
Top with sliced cheese about 10 minutes before done, so it will melt.
Bake at 350\u00b0 approximately 1 hour until top is bubbling and brown.