1 lg. pkg. flour tortillas
2 (16 oz.) cans Mexican stew tomatoes
1 can pinto beans
1 can jalapeno pinto beans
1 lb. grated Mexican Velveeta cheese
2 tbsp. of chili powder
2 lbs. ground chuck
1 chopped onion
1 bell pepper

Brown meat with onions and bell peppers, drain meat. Add chili powder, stew tomatoes, pinto beans; let simmer for 20 minutes. In a 13 x 9 inch cake pan, put a layer of flour tortillas, layer of meat mixture, layer of cheese; repeat until all meat mixture is gone. Put in oven at 350 degrees. Bake for 30 minutes. Serve with tossed salad.