1 lb. ground beef
1 medium onion, chopped
1 can Rotel tomatoes, drain and chop
12 corn tortillas
1 can cream of chicken soup, undiluted
1 can Ranch Style beans, drained
1/2 lb. grated Cheddar cheese
1/2 lb. grated Monterey Jack cheese

Brown ground beef with onions in a large frying pan and drain off excess grease. Cut tortillas into fourths and layer in the bottom of a greased glass 9x13-inch baking dish.

Layer in 1/2 of the ground beef and onions mixture. Add 1/2 of the Rotel tomatoes, beans, soup concentrate and cheeses.

Make another layer with the tortillas and add the remaining ingredients, ending with the cheese.

Cover the dish with foil and bake at 350°F for about 15 minutes. Uncover the dish and bake for an additional 15 minutes. Allow to cool a few minutes, then cut and serve.