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Firecracker Casserole Recipe
Firecracker Casserole Recipe photo by Taste of Home
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Firecracker Casserole Recipe

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4.5 48 57
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My husband and I love this Southwestern-style casserole. The flavor reminds us of enchiladas, but this handy 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
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 chilies, undrained
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 each: 363 calories, 18g fat (8g saturated fat), 72mg cholesterol, 941mg sodium, 21g carbohydrate (2g sugars, 4g fiber), 28g protein.

Directions

  1. In a large skillet, cook beef and onion until the meat is no longer pink; drain. Add the beans, chili powder, cumin and salt.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over tortillas. Sprinkle with cheese.
  3. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8 servings.
Originally published as Firecracker Casserole in Taste of Home June/July 1999, p27


Reviews for Firecracker Casserole

AVERAGE RATING
(57)
RATING DISTRIBUTION
5 Star
 (47)
4 Star
 (6)
3 Star
 (2)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
shetryed2 User ID: 1136742 268167
Reviewed Jun. 20, 2017

"easy and delicious! I layered the recipe, first cut up flour tortillas, then the meat mixture, then the soup/tomato mixture, then cheddar cheese. Repeated layers again, baked for 1/2 hour and served with slice jalapenos, taco sauce, and sour cream. Hubby and I both loved it, plenty of left overs for him to take to work tomorrow for his lunch!"

MY REVIEW
hometeacherof7 User ID: 7318299 268070
Reviewed Jun. 17, 2017

"Yea. family has a new casserole. They all loved it, even the leftovers."

MY REVIEW
saintsully User ID: 8665754 268069
Reviewed Jun. 17, 2017

"I've been making this recipe for 20 or so years. I don't change a thing. I haven't made it for a few years because it's just me and my husband at home now. I was just thinking about it the other day and I think I will make the meat/bean mixture and freeze half of it in order to make a half recipe. I love the flavor of the soup/Rotel mixture over the flour tortillas!"

MY REVIEW
Iluvshihtzus User ID: 7720728 264573
Reviewed Apr. 11, 2017

"I used the same ingredients but exchanged cheddar cheese soup for cream of mushroom. I also layered it with Torillas like "lasagna". That made it seem even more like enchladas."

MY REVIEW
No_Time_To_Cook User ID: 6334849 258406
Reviewed Dec. 20, 2016

"Very good! I didn't have black beans so used white beans and still excellent. I agree with one other reviewer that it did not hold together well, but flavor was still great!"

MY REVIEW
Loiscooks User ID: 3656565 254512
Reviewed Sep. 23, 2016

"Good recipe. I used corn tortillas. I put one layer of tortillas on the bottom before adding everything else. I didn't have soup, so I used some enchilada sauce. This was spicy, but very good."

MY REVIEW
nekowaif User ID: 6996509 237486
Reviewed Nov. 16, 2015

"Decided to try this since I needed a quick dinner and had all the ingredients on hand...was not disappointed at all! I only used 1 lb ground beef and a 9x9 dish, which meant only 2 tortillas were necessary to cover the bottom layer. (I even used crunchy old tortillas way past their prime and they turned out great!)"

MY REVIEW
ms10216 User ID: 2771684 228486
Reviewed Jun. 24, 2015

"The taste was good, but the meat and beans had nothing to hold it together. It looked like crumbs, it was hard to pick up with fork."

MY REVIEW
our65gto User ID: 8336423 228470
Reviewed Jun. 24, 2015

"Amazingly good !! I did up the cheese to 2 cups of Mexican mix shredded and maybe next time will add black olives and green onions on top for garnish and flavor. The tortillas inside seemed to be an "after thought"---kinda gooey. (But it might have been the extra cheese I covered them with--ha). We will definitely be adding this to our "Mexican Night " !! My daughter used it as a filling in extra tortillas."

MY REVIEW
nancykeown1 User ID: 8227411 228395
Reviewed Jun. 23, 2015

"This was delicious! I will diffenatly make this again !!"

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