2 lbs. ground beef
1 lg. onion, chopped
2 tbsp. chili powder
2-3 tsp. ground cumin
1 tsp. salt
1 (15 oz.) can ranch style beans
6 frozen corn tortillas, thawed
1 1/2 c. (6 oz.) shredded Monterey Jack cheese
1 1/2 c. (6 oz.) shredded cheddar cheese
1 (10 oz.) can tomatoes and green chilies
1 can cream of mushroom soup, undiluted

Cook ground beef and onion in a large skillet until meat is brown and onion is tender. Discard pan drippings. Add chili powder, cumin, and salt. Stir well.

Cook meat mixture over low heat 10 minutes. Spoon meat mixture into a 13x9x2-inch baking dish. Layer beans, tortillas, and cheeses over meat mixture. Pour tomato liquid over cheese; chop tomatoes and spread with chilies over cheese. Spread soup over top of casserole. Cover baking dish; refrigerate overnight. Bake uncovered at 350 degrees for 1 hour.