12 corn tortillas
2 lb. ground beef
1 onion, chopped
2 tbsp. chili powder
Salt and pepper
1 (10 1/2 oz.) can ranch style beans
1 lb. Velveeta cheese
2 cans cream of chicken soup
1 can Rotel tomatoes

Spray bottom of 9 x 13 inch Pyrex pan with Pam. Line bottom of pan with 6 tortillas. Brown beef with onions, chili powder, salt and pepper to taste. Drain and spread meat over tortillas. Pour undrained beans over meat. Slice Velveeta cheese and layer over beans. Add top layer of 6 tortillas. Mix soup and Rotel tomatoes and pour over tortillas.

Cover with foil and bake for 1 hour at 350 degrees.