1. Sauté ground beef and chopped onion in large skillet over medium heat.
2. Drain off excess fat and liquid.
3. Reduce heat to low.
4. Stir in chili powder, ground cumin, and salt.
5. Continue cooking over low heat 8-10 minutes.
6. Spoon ground beef mixture over 13 x 9-inch casserole dish.
7. Layer ranch style beans, corn tortillas, and shredded Monterrey Jack and Cheddar cheese over beef mixture.
8. Pour canned tomato liquid over cheese. Spread diced tomatoes and chiles over cheeses.
9. Spoon soup over top of casserole.
10. Cover casserole dish with plastic wrap. Refrigerate overnight.
11. Preheat oven to 350 F.
12. Bake uncovered for 1 hour.
13. Allow casserole to cool 10 minutes before serving. |
