Firecracker Enchilada Casserole

Name: Firecracker Enchilada Casserole
Ingredients: 2 lb. ground beef; 1 large onion, chopped; 2 Tbsp. chili powder; 2 to 3 tsp. cumin; 1 tsp. salt; 1 (15 oz.) can Western style beans; 6 corn tortillas; 1 1/4 c. (6 oz.) grated Monterey Jack cheese; 1 1/2 c. (6 oz.) grated Cheddar cheese; 1 (10 oz.) can tomatoes and green chiles, undrained; 1 can cream of mushroom soup

11 ingredients

7 steps

Ingredients

2 lb. ground beef
1 large onion, chopped
2 Tbsp. chili powder
2 to 3 tsp. cumin
1 tsp. salt
1 (15 oz.) can Western style beans
6 corn tortillas
1 1/4 c. (6 oz.) grated Monterey Jack cheese
1 1/2 c. (6 oz.) grated Cheddar cheese
1 (10 oz.) can tomatoes and green chiles, undrained
1 can cream of mushroom soup

Directions

1

Cook ground beef and onion in large skillet until meat is brown and onion is tender; discard pan drippings.
2

Add chili powder, cumin and salt; stir well.
3

Cook meat mixture over low heat for 10 minutes.
4

Spoon meat mixture into a 13 x 9 x 2-inch baking pan.
5

Layer beans, tortillas and cheeses over meat mixture. Chop tomatoes and spread tomatoes and chiles over cheeses.
6

Pour soup over tomatoes.
7

Cover baking pan and refrigerate overnight. Bake, uncovered, at 350° for 1 hour.