Firecracker Enchilada Casserole

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

Directions

1

Cook the ground beef and onion in a large skillet until meat is brown and onion tender. Drain. Add chili powder, cumin and salt. Stir well. Cook meat mixture over low heat 10 minutes. Spoon meat mixture into a 13 x 9 x 2-inch baking pan.
2

Layer beans, tortillas and cheese over meat mixture.
3

Pour Ro-Tel tomatoes over cheese.
4

Spread soup over top of casserole. Cover baking pan.
5

Refrigerate overnight.
6

Bake, uncovered, at 350° for 1 hour.
7

Yields 8 to 10 servings.