8 flour tortillas
1 lb. ground beef
1 onion, chopped
1 tbsp. chili powder
Salt and pepper
1 (15 oz.) can Ranch style beans, drained
1 1/2 c. grated Cheddar cheese
1 cream of chicken soup
1 (10 oz.) can tomatoes with green chilies

Grease 2 quart lasagne dish and line with tortillas which have been cut in half. Cook meat with onion until brown. Add seasonings. Add beans and mix well. Pour this and 3/4 of the can of tomatoes with green chilies in blender or processor and then pour over the top of casserole. Top with remaining cheese. Bake at 350 degrees for 45 to 60 minutes.

Better if prepared the day before, covered and refrigerated. Remove from refrigerator and let it reach room temperature before cooking. It will freeze before cooking as well, but because of additional moisture from freezing, cook additional length of time until moisture evaporates.