2 lbs. ground beef
1 lg. onion, chopped
2 tbsp. chili powder
2 to 3 tsp. ground cumin
1 tsp. salt
1 (15 oz.) can Ranch style beans
6 corn tortillas
1 1/2 c. shredded Monterey Jack cheese
1 1/2 c. shredded Cheddar cheese
1 (10 oz.) can Rotel tomatoes
1 can mushroom soup

Brown ground beef and onion in a large skillet. Add chili powder, cumin and salt, stir well. Spoon meat mixture into 9x13x2 inch baking dish. Layer beans, tortillas and cheeses over meat. Pour Rotel liquid over cheese. Chop Rotel tomatoes and spread over cheese. Spread soup over all. Cover and refrigerate overnight. Bake uncovered at 350 degrees for 1 hour.