Firecracker Casserole
My husband and I love this southwestern-style firecracker casserole. The flavor reminds us of enchiladas, but the recipe doesn't require the extra time to roll them up. —Teressa Eastman, El Dorado, Kansas
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 shredded cheddar cheese
Reviews
I have made this many times at home and for pot-lucks. It always disappears fast . Its easy and delicious!
I view any recipe as 'the basics' and add or not add items as I choose..you can make it your own anyway you want.. this is a good recipe and very tastey! Thank you!
This was good. I used corn tortillas instead of flour. Whole family loves this. Thank you!
I've been making "Firecracker Casserole" for years. I tear up the tortillas and mix them in. I also mix cheese in as well as sprinkling on top. I use Rotel instead of the tomatoes with green chilis. My family asks for it often.
1. Reviews are only good for those that make them. 2. Because of its simplicity, this is an excellent starter recipe from which you can add/change to suit your personal tastes. Let your imagination loose. 3. Not rolling the tortillas is a real plus.
I made as directed and I agree with alot of reviews. The name is a little misleading, not much fire to this cracker. Sure, that's easier enough to remedy if you like spice-can use a can of rotel instead of canned tomatoes w/ green chilies. I also thought the meat needed something to hold it together....why not use the tomato/soup mixture used for the top as the inside mixed with the beef/beans? It was tasty, but not incredible. Probably would not make again.
First, for the people who said that enchiladas aren't made with flour tortillas, this isn't an enchilada recipe. It is a casserole that uses flour tortillas. If you would rather use corn tortillas, then do that. Don't rate a recipe badly just because your opinion of right and wrong has been challenged. I have been making this recipe since it came out in the magazine in June 1999. I love it as is. Sometimes I use pinto beans instead of black beans. I probably use twice as much cheese because...well, it's cheese! I love the flavor of the rotel/soup mixture. I agree with others that the loose meat is a little challenging, but we deal with it.
This is a good week night recipe. Quick and easy. I must admit I dumped a pkg of taco seasoning into the ground beef instead of the seasonings listed above. Otherwise I followed it as written. Thanks for sharing.
I used Joseph P's idea for enchilada sauce on bottom and layers. Also, used corn tortillas instead of flour. Added chopped red bell pepper to ground beef/onion mix. Served with chopped tomatoes, lettuce and cilantro. Very good.
Best recipe ever for what I would call Mexican casserole, easy and have made it twice.