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 chiles, undrained
- 1 cup shredded cheddar cheese
Reviews
I made my own cream of mushroom soup and used two cans of diced tomatoes and green chilis (I added one to the meat mixture). It had a nice flavor and texture to the dish, with just the right amount of flavor. 3.2 stars
This smelled delicious while baking, but in the end it didn't work very well. The top layer with the Rotel and cream of mushroom soup on the tortillas is quite nice, but underneath is a lot of loose ground beef and beans. The dish lacks structure and the flavours don't blend together very well. In my opinion, this recipe has potential if you would adjust the ratio of meat to Rotel / mushroom soup, tear the tortillas into little pieces, and blend everything together before baking, topped with cheese,
I have made this a few times now. First time was following the recipe and we weren’t fans of the results. The second and third times I made this as more of an appetizer to have with tortilla chips. I omitted the tortillas in the casserole entirely and stirred everything together in the pot before moving to casserole dish. I then topped it with a shredded four cheese blend. We enjoy this way the most and you can change it up based on how spicy you prefer.
Excellent flavors! Reminded me of a black bean chili. Might reduce quantity of meat by a little next time. So easy to prepare and just really good (great!) flavors.
Great flavor, but I thought it was rather dry.
It was really tasty and got 2 thumbs up from my parents. I used corn tortillas since that’s what I had. I used a little less beef, about 1.8 pounds. I think I’d use 1 1/2 pounds next time. I added a half cup of cheese and used the low end of the spices as a courtesy to my mom. I think everyone went back for seconds. I served it with chips & queso on the side plus a tossed salad. To the sooner fan, we couldn’t even taste the cream of mushroom soup. Even with extra cheese, mine came out with less calories since I used lean beef and less of it. Probably the corn tortillas instead of flour helped too.
I made this but used cream of chicken soup instead of mushroom - it was delicious!
Cream of Mushroom soup in a Southwestern casserole sounds really strange. Going to pass on this one.
It was good, but my tortillas were very soggy. Will try putting them on the bottom next time.
Made this for dinner last night, and my husband and I really enjoyed it! My husband even took some of the leftovers for his lunch today. We'll be making this one again.