12 corn tortillas
1 1/2 lbs. ground meat
1 onion, chopped
2 cans Ranch style beans
10 1/2 oz. grated Cheddar cheese
2 cans cream of chicken soup
1 (10 oz.) can Rotel tomatoes
2 tbsp. chili powder

Place 6 tortillas in bottom of greased 3 quart casserole dish. Brown onion, meat and 2 tablespoons chili powder. Place meat mixture on top of tortillas, salt to taste and spread beans on ground meat, cover with cheese, place remaining tortillas on cheese. Mix soup and Rotel tomatoes, spread on top of tortillas. Bake 1 hour at 350 degrees. This freezes well.