12 corn tortillas
1 lb. ground beef
1 onion, chopped
1 lb. Velveeta cheese
1 can pinto or kidney beans
1 can cream of mushroom soup
1 can Rotel tomatoes
1 tbsp. chili powder

Preheat oven to 350 degrees. Layer 1/2 of quartered corn tortillas in bottom of greased casserole dish. Brown onion and ground beef. Add beans and chili powder. Pour mixture over tortillas. Layer sliced Velveeta cheese. Top with rest of tortillas.

Mix mushroom soup and Rotel tomatoes (chop in blender if using whole tomatoes). Pour over casserole. Bake, uncovered, for 30-45 minutes.