FireCracker Casserole
"Easy to make and delicious. Alot like enchiladas but without the hassle. Tastes just as good the next day for leftovers, if you have any left!"
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 2 lbs ground beef
- 1 medium onion
- 1 (15 ounce) can black beans, rinsed and drained
- 1 -2 tablespoon chili powder
- 2 -3 teaspoons ground cumin
- 1 pinch salt
- 4 flour tortillas (7 inch)
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) can tomatoes and green chilies, undrained
- 2 cups shredded colby-monterey jack cheese
- sour cream
directions
- In a skillet, brown the beef and onion until the beef is no longer pink; drain.
- Add beans, chili powder, cumin and salt.
- Transfer to a greased 13x9 in.
- pan.
- Arrange tortillas over the top.
- Mix soup and tomatoes; pour over the top.
- Sprinkle with cheese.
- Bake, uncovered, at 350* for 25-30 minutes.
- Serve with sour cream on top.
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Reviews
-
This was a good recipe. Of course I had to make a few changes to fit my liking. I didn't use the onion because DH doesn't like it. I added a little garlic powder with the seasonings. I also added an extra can of black beans, a small can of chopped black olives and a handful or so of frozen corn. I turned it into an almost one dish meal by layering everything in my large skillet and baking it in that. It tastes really good. It did seem a little runny but that was ok. I'll probably make this one again! Thanks for posting PJLaura!
