Mexican Lasagna

• 12 corn tortillas, torn into quarters
• 1 12 lbs ground beef, cooked and drained
• 1 medium onion, chopped
• 1 lb Velveeta cheese, sliced
• 1 (15 ounce) can ranch style beans, undrained
• 1 (10 ounce) can Rotel Tomatoes
• 1 (10 1/2 ounce) can cream of chicken soup

1. Layer in order given in a greased 13x9 pan.
2. Bake at 350 for 30 minutes.

corn tortillas, ground beef, onion, velveeta cheese, ranch style beans, tomatoes, cream of chicken soup

Taken from www.food.com/recipe/mexican-lasagna-468009 (may not work)