1 1/2 lb. ground beef
16 round tortillas (1 1/2 pkgs.)
16 cheese slices (I use Velveeta slices)
2 (15 oz. ea.) cans Ranch style beans (do not drain)
1 (10 oz.) can Rotel tomatoes w/ diced chilies
1 (10 oz.) can cream of chicken soup
1 (4 oz.) can diced chilies

Cook ground beef in skillet.

Preheat oven to 350°F.

In 13x9-inch baking pan, tear and cover bottom of pan with 8 tortillas. Pour entire Ranch style beans (undrained) on top of tortillas. Drain meat and spread evenly over beans. Place 8 cheese slices on top of meat. Put remaining 8 tortillas, torn up, on top of cheese. Place remaining 8 cheese slices on top of 2nd layer of tortillas.

Mix Rotel tomatoes, diced chilies and cream of mushroom soup together. Pour mixture on top of last cheese layer.

Bake at 350°F for 35 to 40 minutes. Let set for 5 to 10 minutes.

Enjoy!

Submitted by: Linda Miller