Beef Enchilada Pie

1 l Extra-lean ground beef

-- (ground sirloin) 1/8 ts Garlic powder

1/2 md Onion -- chopped

1/4 ts Chili powder

1 1/2 c Cooked kidney beans -??

1 1/2 c Pinto beans -- * drained

1 cn (4-oz) green chilies -- diced

1/2 c Cream of mushroom soup

-- condensed low-fat 1 c (14-1/2 oz) tomatoes -- stewed

-- Mexican-style 6 Corn tortillas

Nonstick cooking spray 6 oz Sharp Cheddar cheese -- grated

-- reduced fat

Cook ground beef, garlic, onion and chili powder in frying pan over medium heat until browned. Add beans and chilies. Preheat oven to 350 F. Mix 1/2 cup of soup (DO NOT ADD WATER) with stewed tomatoes. Layer on the bottom of an 8 to 9" pan square baking pan coated with non-stick spray. Top with half the tomato mixture, half the meat/bean mixture, and half the cheese. Repeat with a layer of tortillas, meat, sauce and cheese. Cover loosely with foil and bake in 350 F. for 45 minutes.