Chili Beef Bake

2 lbs. Ground beef
1 medium onion, chopped
1 clove garlic, minced
1 tsp. Chili powder
1 tsp. Salt
1/4 tsp. Pepper
12 flour tortillas (6 inch)
2 cans (15 oz. Each) pinto beans, rinsed and drained
6 slices American cheese
2 cans (10 3/4 oz. Each) condensed cream of chicken soup
1 can (10 oz.) Diced tomatoes and green chilies, undrained

In a skillet, brown beef; drain. Add onion and garlic; cook until tender. Remove from the heat; add chili powder, salt, and pepper. Place six tortillas in a greased 13x9x2 baking dish, overlapping slightly. Top with half of the meat mixture. Layer with beans, remaining meat mixture, cheese and remaining tortillas. Combine soup and tomatoes; pour over tortillas (dish will be full). Bake, uncovered, at 350 degrees or until bubbly and heated through.