Firecracker Enchilada Casserole - cooking recipe

Ingredients

2 lb. ground beef
1 large onion, chopped
2 Tbsp. chili powder
2 to 3 tsp. cumin
1 tsp. salt
1 (15 oz.) can Ranch Style beans
10 corn tortillas
1 1/2 c. Monterey Jack cheese, shredded
1 1/2 c. cheddar cheese, shredded
1 (10 oz.) can Ro-Tel tomatoes and green chiles
1 (10 3/4 oz.) can cream of mushroom soup, undiluted

Preparation

Cook ground beef and onion in a large skillet until the meat is brown and the onion is tender.
Discard the pan drippings.
Add the chili powder, cumin and salt.
Stir well.
Cook meat mixture 10 minutes over low heat.
Spoon meat mixture into a 9 x 13 x 2- inch baking pan.
Layer beans, tortillas and cheese over the meat mixture.
Pour the tomato liquid over the cheese.
Chop the tomatoes and spread the tomatoes
and green chiles over the cheese.
Spread soup over the top of the casserole.
Cover the baking pan; refrigerate overnight.
Bake uncovered at 350\u00b0 for 1 hour.
Serves 8 to 10.