1 1/2 lbs. hamburger, browned and drained
1 lb. Velveeta cheese
1 pkg. lg. flour tortillas (8-10)
1/2 c. chopped onion
1 can Mexican style stewed tomatoes
1 can mild chili beans
1 can cream of mushroom soup

In 9 x 13 inch pan, layer 1/2 the tortillas (torn into squares). Layer in the hamburger, onion and beans. Slice Velveeta cheese and layer over hamburger, onion and beans. Top with remaining tortillas. Mix soup and tomatoes; pour over top. Cover with foil. Bake at 350 degrees for 1 hour. Serve over rice. Tastes better if refrigerated overnight then baked 1 1/2 hours.