Layered Enchilada Casserole

• 2 lbs lean ground beef
• 1 large onion, chopped
• 14 cup chili powder
• 1 jalapeno chile, seeded and chopped
• 12 corn tortillas (5- to 6-inch-diameter)
• 1 (15 ounce) can chili beans
• 1 12 cups packed grated Mexican blend cheese
• 2 (14 1/2 ounce) cans Mexican-style tomatoes

1. Preheat oven to 350 deg.
2. Spray a 13x9 inch baking dish with cooking oil spray.
3. Saute beef and onion in heavy large skillet over high heat until brown, about 10 minutes.
4. Reduce heat to low.
5. Mix in chili powder and jalapeno and Saute 5 minutes.
6. Season mixture with salt and pepper to taste.
7. Overlap 6 tortillas on bottom of prepared dish, covering completely.
8. Spoon beef mixture, then beans evenly over tortillas.
9. Cover with remaining 6 tortillas.
10. Sprinkle cheese over.
11. Pour tomatoes with their juices over cheese.
12. Bake until casserole is heated through and bubbling at edges, about 1 hour.

lean ground beef, onion, chili powder, jalapeno chile, corn tortillas, chili beans, blend cheese, tomatoes

Taken from www.food.com/recipe/layered-enchilada-casserole-91499 (may not work)