2 lb. ground beef
1 lg. onion, chopped
1 tbsp. chili powder
2 tsp. ground cumin
2 cloves garlic, crushed
1 (15 oz.) can red kidney beans
6 corn tortillas
1 1/2 c. shredded Monterey Jack cheese
1 1/2 c. shredded cheddar cheese
1 (10 oz.) can tomatoes
1-2 chopped jalapeno peppers
1 can cream of mushroom soup, undiluted

Brown ground beef in onion in a large skillet with onion is tender. Drain off fat. Add chili powder, cumin and garlic; stir well. Continue cooking mixture over low heat 10 minutes. Spoon meat mixture into a 13 x 9 x 2 inch baking pan. Layer beans, tortillas and cheese over meat mixture.

Mix tomatoes and peppers together and pour over cheese, making sure tomatoes are chopped. Spread soup over all. This can be refrigerated at this point to be baked later or bake uncovered at 350 degrees for 1 hour or until bubbly.