Firecracker Enchilada Casserole - cooking recipe

Ingredients

2 lbs ground beef
1 large onion, chopped
2 tablespoons chili powder
2 -3 teaspoons ground cumin
1 teaspoon salt
1 (15 ounce) can kidney beans
6 frozen corn tortillas, thawed
1 1/2 cups shredded monterey jack cheese (6 ounces)
1 1/2 cups shredded cheddar cheese (6 ounces)
1 (10 ounce) can tomatoes and green chilies
1 (10 3/4 ounce) can cream of mushroom soup, undiluted

Preparation

Cook ground beef and onion in a 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 13x9x2-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 350 degrees for 1 hour.