Mexican Casserole

from the kitchen of a friend

2 pounds ground beef
1 medium onion -- chopped
1 can black beans (15-oz)-- rinsed, drained
chili powder (1 to 2 tablespoons)
ground cumin (2 to 3 teaspoons)
1/2 teaspoon salt
4 flour tortillas (7 inch)
1 condensed cream of mushroom soup (10-3/4 oz)--undiluted
1 tomatoes with green chilies (10-oz)--diced, undrained
1 cup shredded cheddar cheese (4-oz)

In a skillet, cook the beef and onion until the meat is no longer pink; drain. Add beans, chili powder, cumin and salt. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Arrange tortillas over the top.

Combine soup and tomatoes; pour over the tortillas. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.

Yield 8 servings.