Mexican Lasagna

3 to 5 lbs ground beef
1 large onion
1 large can Ranch Style Beans (drain half)
1 can Ro-Tel tomatoes
6 to 8 flour tortillas
2 (16 oz.) pkg Cheddar cheese

Brown onion and meat; drain. Add beans and tomatoes. Layer, starting with tortillas, meat mixture and cheese. Repeat as many times as necessary; end with cheese. bake 15 minutes uncovered, 15 minutes covered to prevent cheese from burning. (Use 13 x 9 x 2-inch pan.)

Charolette Phillips
Odie Steed's Daughter