2 lbs. ground beef
1 lg. onion, chipped
2 tbsp. chili powder
2-3 tsp. ground cumin
1 tsp. salt
1 (15 oz.) can ranch style beans
6 frozen corn tortillas, thawed
1 1/2 c. (6 oz.) shredded Monterey Jack cheese
1 1/2 c. (6 oz.) shredded Cheddar cheese
1 (10 oz.) can tomatoes and green chiles
1 (10 3/4 oz.) can cream of mushroom soup, undiluted

Cook ground beef and onion in a large skillet until meat is brown and onion is tender; discard pan drippings. Add chili powder, cumin and salt; stir well. Cook meat mixture over low heat 10 minutes.

Spoon meat mixture into a 13x9 inch baking pan. Layer beans, tortillas and cheese over meat mixture. Pour tomato liquid over cheese; chop tomatoes, and spread tomatoes and chiles over cheese. Spread soup over top of casserole.