Firecracker Enchilada Casserole

Cook ground beef and onion in large skillet until meat is brown and onion is tender; discard pan drippings.

Add chili powder, cumin and salt; stir well.

Cook meat mixture over low heat for 10 minutes.

Spoon meat mixture into a 13 x 9 x 2-inch baking pan.

Layer beans, tortillas and cheeses over meat mixture. Chop tomatoes and spread tomatoes and chiles over cheeses.

Pour soup over tomatoes.

Cover baking pan and refrigerate overnight. Bake, uncovered, at 350° for 1 hour.