Firecracker Casserole Recipe

By Gilmore

I loved this Southwestern-style casserole when my mother made it years ago. Now my husband enjoys it when I prepare it. The flavor reminds us of enchiladas, but this handy recipe doesn't require the extra time to roll them up.

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 (6 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

Details

Servings 8
Preparation time 15mins
Cooking time 40mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large skillet, cook beef and onion until the meat is no longer pink; drain. Add the beans, chili powder, cumin and salt.

Transfer to a greased 13-in. x 9-in. baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over tortillas. Sprinkle with cheese.

Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8 servings.