2 lb. ground beef
1 lg. onion
2 tbsp. chili powder
1 tsp. salt
1 (15 oz.) can ranch style beans
6 corn tortillas
1 1/2 c. Monterey Jack cheese, shredded
1 1/2 c. cheddar cheese, shredded
1 (15 oz.) can tomatoes and green chilies
1 (10 3/4 oz.) can cream of mushroom soup

Brown ground beef and onion until tender; drain. Add chili powder and salt. Stir well. Cook meat mixture over low heat for 10 minutes. Spoon meat mixture into 9x13x2-inch baking dish.

Layer beans, tortillas and cheese on meat mixture. Pour tomato liquid over cheese. Chop tomatoes. Spread tomatoes can chilies over cheese. Spread soup over top of casserole. Cover baking pan. Refrigerate overnight. Bake uncovered at 350 degrees for 1 hour.