Make Ahead Mexican Layered Casserole

• 2 lb. ground meat
• 2 Tbsp. chili powder
• dash of garlic powder
• 6 corn tortillas
• 1 lb. Monterey Jack cheese
• 1 c. grated Cheddar cheese
• 1 onion, chopped
• dash of cumin
• salt and pepper to taste
• 1 medium-size can Ranch Style beans
• 1 can Ro-Tel tomatoes
• 1 can cream of chicken or mushroom soup

1. Brown meat with onion, chili powder, cumin, garlic powder, salt and pepper.
2. Drain fat.
3. Layer in extra large Pyrex baking dish:
4. first layer, half of meat mixture; second layer, 6 corn tortillas; third layer, second half of meat mixed with the canned beans; fourth layer, Monterey Jack cheese; fifth layer, Ro-Tel tomatoes; sixth layer, grated Cheddar cheese and seventh layer, cream of chicken or mushroom soup.
5. Cover and refrigerate 24 hours.
6. Uncover and bake at 350u0b0 for 1 hour.
7. Serves 6 to 8.

ground meat, chili powder, garlic, corn tortillas, cheese, cheddar cheese, onion, cumin, salt, beans, rotel tomatoes, cream of chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=344924 (may not work)