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Firecracker Casserole

My husband and I love this southwestern-style firecracker casserole. The flavor reminds us of enchiladas, but the recipe doesn't require the extra time to roll them up. —Teressa Eastman, El Dorado, Kansas
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    8 servings

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 chiles, undrained
  • 1 cup shredded cheddar cheese

Directions

  • 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 13x9-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.

Test Kitchen Tips
  • Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese.
  • Using lean ground beef instead of beef that’s 80% lean saves 45 calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated fat.
  • Try these great recipes for your potluck.
  • Nutrition Facts
    1 piece: 363 calories, 18g fat (8g saturated fat), 72mg cholesterol, 941mg sodium, 21g carbohydrate (2g sugars, 4g fiber), 28g protein.