Soft corn tortilla shells
1 pound velveeta cheese, sliced
1 can rotel
2 cans cream of chicken soup
1 can ranch style beans
Line bottom of 13x9 dish with tortilla shells. Mix cream of chicken soup and rotel together in a bowl. Layer beef, ranch beans with juice, 3/4 of the soup mixture, velveeta cheese, more tortilla shells and the rest of the soup mixture. Bake at 350 for 45-50 minutes or until edges are golden brown and bubbling.
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