Firecracker Casserole Recipe
Firecracker Casserole Recipe photo by Taste of Home

Firecracker Casserole Recipe

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I loved this Southwestern-style casserole when my mother made it years ago. Now my husband enjoys it when I prepare it. The flavor reminds us of enchiladas, but this handy recipe doesn't require the extra time to roll them up.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 8 servings


  • 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


  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

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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!)"

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."

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."

Reviewed Jun. 23, 2015

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

Reviewed Jun. 22, 2015

"Use nacho cheese soup instead and you get a lot more flavor to this great casserole. I also sprinkle two cups crushed tortilla chips mixed with cheese on the top, rather than laying plain tortillas atop. It gives it a bit of a crunch. Otherwise, it's gummy!"

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