Mexican Casserole

• 2 lb. hamburger
• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. chili powder
• 1 tsp. garlic salt
• 6 to 8 large soft flour tortillas
• 1 (16 oz.) pinto beans
• 1 (16 oz.) pork and beans
• 1 can Ro-Tel, chopped
• 1 can cream of chicken soup
• 3/4 lb. Velveeta, cubed

1. Brown hamburger with onion, pepper and seasonings.
2. Tear up tortillas and place half of them in bottom of 9 x 13-inch pan. Layer half of meat mixture over tortillas.
3. Put both cans of beans over meat, then all of cheese over beans.
4. Put another layer of tortillas and rest of meat mixture.
5. Mix cream of chicken soup and Ro-Tel in bowl and pour over meat.
6. Cover with foil and bake at 350u0b0 for 1 hour and 30 minutes.

hamburger, onion, bell pepper, salt, pepper, chili powder, garlic salt, flour tortillas, pinto beans, pork, rotel, cream of chicken soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=430511 (may not work)