Flour tortillas
2 lb. ground beef
1 qt. pinto beans
1 can cream of chicken soup
1 can Rotel tomatoes, chopped
Velveeta cheese
1 onion, chopped

Line a 9x13 baking pan or dish with flour tortillas. Brown ground beef and chopped onion together; drain. Layer over tortillas. Cover with beans (including juice).

Using a spatula, spread soup over beans. Pour tomatoes over. Slice cheese about 1/4-inch thick and layer on top. Cover with foil and bake in 350 degree oven for 1 hour.