Firecracker Enchilada Casserole

• 2 lb. ground beef
• 1 large onion, chopped
• 2 Tbsp. chili powder
• 1 tsp. salt
• 1 (15 oz.) can Ranch Style beans, drained or pinto beans
• 1 (10 oz.) can Ro-Tel tomatoes
• 6 to 8 corn tortillas, torn into pieces (use more if necessary)
• 1 1/2 c. grated Monterey Jack cheese
• 1 1/2 c. grated Cheddar cheese
• 1 can mushroom or celery soup

1. Brown beef with chopped onion.
2. Pour off excess grease.
3. Add chili powder and salt.
4. Stir well.
5. Simmer on low heat for 10 minutes.
6. Spoon into 9 x 13 x 2-inch casserole.
7. Layer beans, cheese and tortillas over meat.
8. Pour tomato liquid over cheeses. Chop tomatoes and chilies; spread over cheese.
9. Spoon soup evenly over top.
10. Cover and refrigerate overnight.
11. Following day, bake, uncovered, for one hour at 350u0b0.
12. Serves 12.

ground beef, onion, chili powder, salt, beans, rotel tomatoes, corn tortillas, grated monterey, cheddar cheese, mushroom

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172117 (may not work)