Mexican Stack Casserole

Preheat oven to 350.

Spray 9 x 13 dish with cooking spray.

Chop onion and add to ground beef, add whatever seasonings you want and brown. After meat is browned drain it, then add Rotel and beans.

While the beef is browning quarter the corn tortillas -you’ll use probably 10 or so!

When meat is done, spoon some of the meat mixture into the bottom of the pan and layer on some of the corn tortillas, then some cheese, and start over with the meat and repeat until all of your ingredients are used.

Spoon the undiluted nacho cheese soup over the top and another handful of grated cheese.

Top with a handful or two of crushed tortilla chips.

Cover and bake 30 minutes. Remove foil for the last 10 minutes. This is excellent with sour cream and black olives as a garnish! This is a great left-over dish, gets better each day!