Firecracker Enchilada Casserole

Name: Firecracker Enchilada Casserole
Ingredients: 2 lbs ground beef; 1 large onion, chopped; 2 tablespoons chili powder; 2 -3 teaspoons ground cumin; 1 teaspoon salt; 1 (15 ounce) can kidney beans; 6 frozen corn tortillas, thawed; 1 1/2 cups shredded monterey jack cheese (6 ounces); 1 1/2 cups shredded cheddar cheese (6 ounces); 1 (10 ounce) can tomatoes and green chilies; 1 (10 3/4 ounce) can cream of mushroom soup, undiluted

11 ingredients

9 steps

Ingredients

2 lbs ground beef
1 large onion, chopped
2 tablespoons chili powder
2 -3 teaspoons ground cumin
1 teaspoon salt
1 (15 ounce) can kidney beans
6 frozen corn tortillas, thawed
1 1/2 cups shredded monterey jack cheese (6 ounces)
1 1/2 cups shredded cheddar cheese (6 ounces)
1 (10 ounce) can tomatoes and green chilies
1 (10 3/4 ounce) can cream of mushroom soup, undiluted

Directions

1

Cook ground beef and onion in a 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 10 minutes.
4

Spoon meat mixture into a 13x9x2-inch baking pan.
5

Layer beans, tortillas and cheese over meat mixture.
6

Pour tomato liquid over cheese; chop tomatoes, and spread tomatoes and chiles over cheese.
7

Spread soup over top of casserole.
8

Cover baking pan; refrigerate overnight.
9

Bake, uncovered, at 350 degrees for 1 hour.