King Ranch Beef Casserole

2 lbs. lean ground chuck, cooked, rinsed and drained
1 medium onion, diced
1 cup green pepper, diced
dash of salt
10 3/4 oz. can cream of mushroom soup
10 3/4 oz. can cream of chicken soup
10 oz. can mild rotel tomatoes, drained
1/4 tsp garlic powder
1/2 tsp chili powder
2 1/2 cups cheddar, or Monterey jack cheese, grated
10 flour or corn tortillas, torn in pieces

Preheat oven to 350 degrees. Place cooked meat in skillet. Add onions. Add green pepper and sprinkle with a dash of salt. Heat a medium size sauce pan over low/medium heat. Add the cream of mushroom, cream of chicken, rotel tomatoes, garlic powder and chili powder. Stir and cook until the mixture is warm and then turn off the heat. Tear each tortilla into pieces and dip each piece into the sauce mixture. (Does not have to be well coated in the mixture or you will use it all up and won't have enough for the dish) Place 1/2 tortillas down in a large casserole dish. Then top with half of the meat mixture and then half of the sauce. Sprinkle 2 cups of the cheese over the sauce and then repeat the layers finishing with the rest of the cheese. Bake for 40 minutes until heated through. Serve with tossed salad.