Make-Ahead Layered Mexican Casserole

• 2 lb. lean ground beef
• 1 medium onion, chopped
• 2 Tbsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. cumin
• 1 tsp. salt
• 1/2 tsp. pepper
• 6 to 8 corn tortillas
• 1 (16 oz.) can Ranch Style beans
• 1 lb. Monterey Jack cheese, shredded
• 1 (10 oz.) can Ro-Tel tomatoes
• 1 c. shredded Cheddar cheese
• 1 (10 oz.) can mushroom soup

1. In a large skillet, brown ground beef, onion and seasonings, continually stirring.
2. Drain off excess grease.
3. Spread half of the meat mixture in a large casserole dish.
4. Top with tortillas. Combine beans with remaining meat mixture.
5. Spread over tortillas. Layer Monterey Jack cheese, then tomatoes, then Cheddar cheese. Top with soup.
6. Cover and refrigerate for 24 hours.

lean ground beef, onion, chili powder, garlic powder, cumin, salt, pepper, corn tortillas, beans, cheese, rotel tomatoes, cheddar cheese, mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1063839 (may not work)