DEBBIE'S 20 MIN. MEXICAN CASSEROLE

1 CAN MUSHROOM SOUP                 
1 CAN TOMATOE SOUP                  
1-1/2 LBS. GROUND MEAT              
1 SM. ONION, CHOPPED                
1 PKG. DORITO CORN CHIPS            
1 CAN CHEDDAR CHEESE SOUP
1 CAN RO-TELS WITH CHILIES
1/2 LB. GRATED CHEDDAR CHEESE
1/2 BELL PEPPER, CHOPPED
1 TSP. CHILI POWDER

1) MIX SOUP AND RO-TEL TOMATOES IN A SAUCEPAN AND HEAT 
   OVER LOW FIRE.

2) IN A SKILLET BROWN MEAT, ONION AND BELL PEPPER;  
   ADD SALT & PEPPER AND CHILI POWDER.  ADD THIS MIXTURE 
   TO THE SOUP MIXTURE.

3) IN A LARGE CASSEROLE DISH, PLACE DORITOS IN A LAYER.  
   THEN LAYER THE HOT SOUP MIXTURE AND COVER WITH GRATED 
   CHEESE.  COVER WITH FOIL AND LET SIT 5-10 MIN. 
   SO CHEESE WILL MELT.