FIRECRACKER ENCHILADA CASSEROLE

2 lb. ground beef
2 tbsp. chili powder
1 tsp. salt
6 frozen corn tortillas, thawed
1 (10 oz.) can Rotel tomatoes
1 large onion, chopped
2 to 3 tsp. ground cumin
1 (15 oz.) can Ranch style beans
1 1/2 c. shredded Cheddar cheese
1 can cream of mushroom soup

Cook ground beef and onion in a large skillet until meat is brown and onion is tender. Pour off drippings. Add chili powder, cumin and salt; stir well. Cook mixture over low heat for 10 minutes. Spoon meat mixture into a 13x9x2 inch baking dish. Layer beans, tortillas and cheese. Pour Rotel tomatoes over cheese. Spread soup over the top of the casserole. Cover baking pan and refrigerate 6-8 hours.

Bake at 350 degrees, uncovered, for 1 hour.

Makes 8-10 servings.