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Mexican Casserole

1 lb. ground beef
1 med. onion
2 tbsp. chili powder
Salt to taste
Pepper to taste, optional
1 can cream of mushroom soup
1 can Ro-Tel tomatoes
1 med. bag taco chips
1 can pinto beans
1 lb. Velveeta cheese

Brown the beef, onion. Add chili powder with salt and pepper in heavy skillet, mix mushroom soup, tomatoes and pinto beans in bowl. Put crushed taco chips in slow cooker first put the beef mixture in a layer and put the soup mixture over the beef mixture. Put the cheese on top. Repeat with second layer of each. Bake in slow cooker on high for 30 minutes then on low for 2 hours.

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