Easy Mexican Casserole

• 1- 1/2 pound Ground Beef
• 1 whole Small Yellow Onion, Diced
• 2 cloves Garlic, Minced
• 1/4 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1 teaspoon Cumin
• 1/2 teaspoons Chili Powder
• 1 can Cream Of Mushroom Soup
• 1 can Mild Rotel Tomatoes
• 1/2 bags Tortilla Chips (half Of 14 Oz Bag)
• 2 cups Shredded Mexican Style Cheese, Divided
• 1 can Pinto Beans, Drained And Rinsed
• 1/2 cups Sour Cream For Garnish

1. Preheat oven to 350 degrees.
2. Brown ground beef, onion, garlic and spices together until beef is cooked through.
3. While beef is cooking, crush half of the tortilla chips into the bottom of a 7 X 11 baking dish.
4. In a small bowl, mix together the soup and the Rotel.
5. Layer the beef on top of the crushed chips.
6. Next, layer 1 cup of the shredded cheese followed by the pinto beans.
7. On top of the beans, spread the soup mixture.
8. Top the soup mixture with the remain tortilla chips (crushed).
9. Finally, top the casserole with the remaining cup of shredded cheese.
10. Cook for 30 minutes.
11. Put a dollop of sour cream on each individual serving.
12. (**NOTE** I lighten this by using lean ground beef, baked tortilla chips, reduced fat cream of mushroom soup, cheeses and sour cream.
13. It is still delicious!)

ground beef, yellow onion, garlic, salt, black pepper, cumin, chili powder, cream of mushroom soup, tomatoes, tortilla chips, cheese, pinto beans, sour cream

Taken from tastykitchen.com/recipes/main-courses/easy-mexican-casserole/ (may not work)