Tex- Mex Firecracker Enchilada Casserole

• 2 lbs lean ground beef
• 1 large onion, chopped
• 2 tablespoons gebhardt chili powder
• 2 -3 teaspoons ground cumin
• 1 teaspoon salt
• 1 (15 ounce) can ranch style beans
• 6 corn tortillas
• 1 1/2 cups shredded monterey jack cheese (6 ounces)
• 1 1/2 cups shredded cheddar cheese (6 ounces)
• 1 (10 ounce) can Rotel tomatoes & chilies
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted

1. Cook the ground beef and onion in a large skillet until meat is brown and onion is tender, drain.
2. Add chili powder, cumin, and salt; stir well.
3. Cook meat mixture over low heat 10 minutes.
4. Spoon meat mixture into a 13- x 9- x 2-inch baking pan.
5. Layer beans, tortillas, and cheese over meat mixture.
6. Pour tomato liquid over cheese, chop tomatoes and spread tomatoes and chiles over cheese.
7. Spread soup over top of casserole.
8. Cover baking pan; refrigerate overnight.
9. Bake, uncovered, at 350u0b0 for 1 hour.
10. Let sit for 10 minutes before serving.

lean ground beef, onion, gebhardt chili powder, ground cumin, salt, ranch style beans, corn tortillas, shredded monterey jack cheese, cheddar cheese, tomatoes, cream of mushroom soup

Taken from www.food.com/recipe/tex-mex-firecracker-enchilada-casserole-62422 (may not work)