FIRECRACKER ENCHILADA CASSEROLE Recipe

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.