TIJIUANA CASSEROLE
Flour tortillas (10 to 12)
1-1/2 to 2 lbs. ground beef
2 cans cream of mushroom soup
1 can Rotel tomatoes, drained
2 cans Ranch style beans, not drained
Cheddar cheese (2 cups +/-)
Brown ground beef with chopped onion, drain. Set aside. Mix together the soup, tomatoes and beans. Add to the ground beef mixture. Set aside.
Tear the tortillas into pieces (about 3 to 4 pieces per tortilla). Layer half of the tortillas thickly in bottom of a 13x9" pan. Cover with one-half of beef mixture, then cover with about 1 cup of Cheddar cheese. Finish layering with tortillas, beef mixture and cheese. Cover with foil and bake 30 to 45 minutes at 375°F.
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