8 to 10 tortillas
chili powder, garlic powder, salt and pepper to taste
1 can cream of chicken soup
1 can Ro-Tel tomatoes, diced
1 1/2 lb. ground beef
1 can chili beans
shredded Cheddar cheese
small onion

Line tortillas in a greased 10 x 14-inch pan. Add cooked and drained beef mixed with onion and seasonings. Add beans (do not drain). Sprinkle cheese on top. Cover with remaining tortillas. Mix soup and tomatoes. Pour over casserole. Cover and bake at 350°F for 1 hour.