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Categories:
ground beef onion chili powder ground cumin salt beans corn tortillas shredded Monterey Jack cheese Cheddar tomatoes cream of mushroom soup
Viewed: 44 - Published at: 9 years agoIngredients
- 2 lb. ground beef
- 1 large onion, chopped
- 2 Tbsp. chili powder
- 2 to 3 tsp. ground cumin
- 1 tsp. salt
- 1 (15 oz.) can Ranch Style beans
- 6 corn tortillas
- 1 1/2 c. shredded Monterey Jack cheese (jalapeno)
- 1 1/2 c. shredded Cheddar
- 1 (10 oz.) can tomatoes and green chilies
- 1 (10 oz.) can cream of mushroom soup, undiluted
Method
- Cook beef and onion in large skillet until meat is brown and onion is tender.
- Discard 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 dish.
- Layer beans, tortillas and cheeses over mixture.
- Pour tomato liquid over cheese.
- Chop tomatoes and spread tomatoes and chilies over cheese.
- Spread soup over all.
- Cover baking dish.
- Refrigerate overnight.
- Bake, uncovered, in medium oven for 1 hour.
