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ENCHILADA WITH MUSHROOM CASSEROLE

2 lb. ground beef
2 tbsp. chili powder
1 tsp. salt
6 frozen corn tortillas, thawed
1 (10 oz.) can Rotel tomatoes
1 lg. onion, chopped
2-3 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 13 x 9 x 2 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.