Firecracker Enchilada Casserole

• 2 lb. ground beef
• 1 large onion, chopped
• 2 Tbsp. chili powder
• 2 to 3 tsp. cumin
• 1 tsp. salt
• 1 (15 oz.) can Western style beans
• 6 corn tortillas
• 1 1/4 c. (6 oz.) grated Monterey Jack cheese
• 1 1/2 c. (6 oz.) grated Cheddar cheese
• 1 (10 oz.) can tomatoes and green chiles, undrained
• 1 can cream of mushroom soup

1. Cook ground beef and onion in large skillet until meat is brown and onion is tender; discard pan drippings.
2. Add chili powder, cumin and salt; stir well.
3. Cook meat mixture over low heat for 10 minutes.
4. Spoon meat mixture into a 13 x 9 x 2-inch baking pan.
5. Layer beans, tortillas and cheeses over meat mixture. Chop tomatoes and spread tomatoes and chiles over cheeses.
6. Pour soup over tomatoes.
7. Cover baking pan and refrigerate overnight. Bake, uncovered, at 350u0b0 for 1 hour.

ground beef, onion, chili powder, cumin, salt, western style beans, corn tortillas, cheese, cheddar cheese, tomatoes, cream of mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=749015 (may not work)