Chili Beef Bake

• 2 pounds ground beef
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 12 flour tortillas (6 inches)
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 6 slices process cheese (Velveeta)
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 1 can (10 ounces) diced tomatoes and green chilies, undrained

1. In a skillet, brown beef; drain. Add onion and garlic; cook until tender. Remove from the heat; add chili powder, salt and pepper.
2. Place six tortillas in a greased 13-in. x 9-in. baking dish, overlapping slightly. Top with half of the meat mixture. Layer with beans, remaining meat mixture, cheese and remaining tortillas. Combine soup and tomatoes; pour over tortillas (dish will be full). Bake, uncovered, at 350u0b0 for 30 minutes or until bubbly and heated through.

ground beef, onion, garlic, chili powder, salt, pepper, flour tortillas, pinto beans, process cheese, condensed cream, tomatoes

Taken from www.tasteofhome.com/recipes/chili-beef-bake/ (may not work)