Mexican Casserole

2 pounds ground beef
1 onion, chopped
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon chili powder
2 (15 ounce) cans Ranch Style beans
2 (10 3/4 ounce) cans condensed cream of chicken soup
1 (10 ounce) can tomatoes and green chiles
12 corn tortillas, torn in half
2 cups shredded Cheddar cheese

Preheat oven to 350 degrees. Saute ground beef and onion until done, draining well. Add garlic
salt, salt and chili powder. Add beans, soup and tomaotes; simmer 5 minutes. Place a small amount of mixture in the bottom of a greased 13x9-inch baking dish. Layer tortillas over sauce and pour half the mixture over tortillas. Sprinkle 1/2 cup Cheddar cheese on top. Repeat layers ending with cheese. Bake 35 to 40 minutes. Yield: 6 to 8 servings.