12 flour tortillas
2 lb. ground chuck
1/2 c. diced green pepper
1 can cream of mushroom soup
1 (#2) can tomato sauce
1/2 c. diced onions
2 lb. Velveeta
1 can Rotel

Line the bottom of medium roasting pan with 6 flour tortillas. In 3-quart Ultra 21 casserole and strainer/colander, crumble and brown the ground beef. Drain. Add onion, tomato sauce, and green pepper. Cover tortillas with ground beef mixture. Slice 1 pound Velveeta over top. Put remaining 6 tortillas over ground beef.

Combine Rotel and mushroom soup. Pour over tortillas. Add remaining 1 pound Velveeta. Bake at 350 degrees for 1 hour or 25 minutes on medium high in microwave at 70% power.