Firecracker Enchilada Casserole

Firecracker Enchilada Casserole

2 pounds, ground beef
1 large onion, chopped
2 tablespoons Gebhardt chili powder
2 to 3 teaspoons Bolner’s ground cumin
1 teaspoon salt
1 (15-ounce) can ranch-style beans
6 corn tortillas
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
1 1/2 cups (6 ounces) shredded Cheddar cheese
1 (10-ounce can) Rotel diced tomatoes and green chiles
1 (10 3/4 ounce) can cream of mushroom soup, undiluted

Cook the ground beef and onion in a large skillet until meat is brown and
onion is tender, then discard the pan drippings. Add chili powder, cumin,
and salt; stir well. Cook meat mixture over low heat 10 minutes.

Spoon meat mixture into a 13- x 9- x 2-inch baking pan.

Layer beans, tortillas, and cheese over meat misture.

Pour tomato liquid over cheese, chop tomatoes and spread tomatoes and chiles over cheese.

Spread soup over top of casserole. Cover baking pan; refrigerate overnight.

Bake, uncovered, at 350° for 1 hour. Let sit for 10 minutes before serving.

Yield 8 to 10 servings.