- 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
- In a large skillet, cook beef and onion until the meat is no longer pink; drain. Add the beans, chili powder, cumin and salt.
- 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.
- Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8 servings.
Reviews forFirecracker Casserole
"This is really good!! I used corn tortillas instead of flour and I did add a bit more cheese......sprinkled on top of the beef mixture and then again on top. And after reading some of the reviews, I blended some cream cheese into the beef mixture to help bind it together. Served it with shredded lettuce and sour cream on top. It was delicious. Will definitely make again!Volunteer Field Editor"
"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!"
"Yea. family has a new casserole. They all loved it, even the leftovers."
"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!"
"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."
"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!"
"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."
"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!)"
"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."
"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."