12 corn tortillas, torn in pieces
1 1/2 lbs. ground meat
1 lg. onion
1 lb. Velveeta
1 can ranch beans
1 can Rotel tomatoes
2 cans cream of chicken soup
Salt, pepper, chili powder, and garlic powder to taste

Layer 6 tortillas in 11 x 13 inch pan. Saute ground meat with salt, pepper, chili powder and garlic powder. Spread meat over tortillas, then add beans. Slice cheese and layer on beans. Add other 6 tortillas. Mix Rotel and soup. Pour over top and cover with foil. Bake 1 hour at 350 degrees. Let set 30 minutes covered before serving.