12 corn tortillas
1 lb. ground meat
16 oz. Ranch-style beans (Shop & Save has them)
1 lb. Mexican Velveeta
1 can cream of chicken soup
1 can Rotel tomatoes with chilies
Sour cream (optional)

Layer 6 tortillas on bottom of 9x13 inch pan. Brown ground meat and drain. Add beans to meat and mix well. Pour into pan. Cut cheese into 1/2 inch slices and layer on top of meat and beans. Layer remaining tortillas on top. Mix cream of chicken soup and Rotel tomatoes together and spread on top of tortillas, cover with foil and bake at 350 degrees for 1 hour. Allow to sit 10-15 minutes before serving. Can be made ahead and frozen. Thaw completely before baking.

Note: Top with sour cream, if desired.