Mexican Lasagne

• 1 lb. ground meat
• 1 chopped onion
• salt and pepper
• 1 Tbsp. chili powder
• 1 can Ranch Style beans
• 1 pkg. flour tortillas
• 2 c. grated Cheddar cheese
• 1 can cream of chicken soup
• 1 can Ro-Tel tomatoes and green chilies

1. Line
2. a greased heatproof glass dish with quartered and floured tortillas.trown meat; add onion and seasonings; cook until
3. onions
4. aretender.
5. Pour off most of the liquid if it has not cooked off.
6. Add undrained beans and mix well.temove from heat.
7. Spoon
8. over tortillas.
9. Cover with cheese.
10. Place soup
11. and tomatoes
12. in a blender.
13. Pour mixture over meat and beans.
14. Top with another layer of cheese.
15. Bake at 350u0b0 for 30 to
16. 40 minutes.
17. Cut
18. in
19. squarestnd
20. serve
21. hot with flour tortillas that
22. haveteen warmed.
23. Better if assembled a day ahead, covered and refrigerated overnight and cooked the next day.

ground meat, onion, salt, chili powder, beans, flour tortillas, cheddar cheese, cream of chicken soup, rotel tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=261481 (may not work)