2 lbs. ground beef
1 lg. onion (chopped)
2 tbsp. chili powder
2 tsp. cumin
1 (15 oz.) can ranch styled beans
6 corn tortillas
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 chiles
1 (10 oz.) cream of mushroom soup (undiluted)

Cook ground beef and onion in large skillet until meat is brown and onion is tender, discard pan drippings. Add chili powder and cumin, stir well. Cook over low heat 10 minutes. Spoon meat mixture into a 13 x 9 x 2 inch pan. Layer beans, tortillas and cheese over meat mixture. Pour tomato liquid over cheese, chop tomatoes and spread tomato and chilies over cheese. Spread soup over all. Cover baking pan. Refrigerate overnight. Bake uncovered in 350 degree oven for 1 hour. Serves 8 to 10.