1 1/2 lb. ground beef
Onion
Salt & pepper
Chili powder
Garlic powder
Shredded Cheddar cheese
Flour tortillas
Rotel or regular canned tomatoes
2 cans cream of mushroom soup
1 (8 oz.) carton sour cream

Brown ground beef with chopped onion and season to taste with salt, pepper, garlic powder and chili powder. When done, drain off grease and add Rotel or regular tomatoes according to how hot or spicy you prefer. Let simmer for about 5 minutes.

Next, tear pieces of flour tortillas in bottom of 13 x 9 inch baking pan to cover bottom of pan. Cover tortillas with meat mixture and sprinkle lightly with shredded Cheddar cheese. Top all of this with another layer of torn up pieces of tortillas.

In saucepan, heat cream of mushroom soup and sour cream, blending thoroughly. Pour soup and sour cream mixture over top layer of tortillas. With a knife, poke around all over the top to allow mixture to seep through to meat. Sprinkle top with generous amount of Cheddar cheese. Cover and bake at 350 degrees for about 30 minutes or until hot and bubbly all through.