Beef Enchilada Casserole

Okay, I've been on a Mexican casserole kick these last couple weeks, lol. Here's another yummy casserole - this time using beef. This turned out super yummy but a little on the hot side. Little Princess Guinea Pig loved it but Princess Guinea Pig fell asleep before she got to try it (it was a looong first week of school for her).
This recipe is one that's easy to change it's level of hotness. I went with the smaller amounts on those items and made sure my can of diced tomatoes & chilies were mild.

Ingredients:
2 pounds ground beef
1 medium onion, chopped
1 can (15 ounces) black beans, rinsed and drained
1 to 2 tablespoons chili powder
2 to 3 teaspoons ground cumin
1/2 teaspoon salt
4 flour tortillas (7 inches)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup (4 ounces) shredded cheddar cheese

In a skillet, cook the beef and onion until the meat is no longer pink drain. Add beans, chili powder, cumin and salt. Transfer to greased 13-in. x 9-in. x 2-in. baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over the tortillas. Sprinkle with cheese. Bake, uncovered, at 350º for 25-30 minutes or until heated through. Yield: 8 servings.