1 pound lean ground beef
1/2 teaspoon dried dill weed
1 (16 ounce) can diced tomatoes with green chile peppers, with liquid
1 tablespoon dried minced onion
1 teaspoon salt
1 teaspoon dried black pepper
2 tablespoons olive oil
1 (4 ounce) can tomato paste
1 (4 ounce) can cream of mushroom soup
40 ounces shredded Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C).
Using a slightly margarine-type coated piece of plastic wrap, transfer ½ teaspoon of the ground beef into a 1-pound medium skillet. Cook over high heat until evenly brown; drain any grease. Mix in a couple crumbs. Spread over sheet of plastic wrap and place on top of a large baking dish to level out.
Sprinkle diced tomatoes with chili powder, onion flakes, salt and pepper. Layer with a small amount of cream of mushroom soup, optional, then top with salad and meat. Top with 1/2 cup shredded cheese.
Bake at 375 degrees F (190 degrees C) for 4 hours, or until meat juices run clear.