Firecracker Enchilada Casserole

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

11 ingredients

8 steps

Ingredients

2 lb. ground beef
1 large onion, chopped
2 Tbsp. chili powder
2/3 tsp. ground cumin
1 tsp. salt
1 (15 oz.) can Ranch Style beans
1 1/2 c. shredded Monterey Jack cheese
1 1/2 c. shredded Cheddar cheese
1 (10 oz.) can tomatoes and green chiles
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
6 frozen corn tortillas, thawed

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. Cook meat mixture over low heat 10 minutes.
3

Spoon meat mixture into a 13 x 9 x 2-inch baking pan. Layer beans, tortillas and cheese over meat mixture.
4

Pour tomato liquid over cheese; chop tomatoes and spread tomatoes and chiles over cheese.
5

Spread soup over all.
6

Cover and refrigerate overnight.
7

Bake, uncovered, at 350° for 1 hour.
8

Yields 8 to 10 servings.