- 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
- 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 13x9-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
"Yum! So good! I used one pound of hamburger and halved the spices and tortillas but left everything else the same. Used a 9" square pan. The amount of sauce was good. Great flavor! Hubby really enjoyed this too."
"Made for our family of 4- one son loved it and another was thrown off by the loose meat when using his fork. Next time would use the sour cream trick to congeal the meat mixture. Great flavor though and enjoyed."
"Craving Mexican or Tacos. This tasty recipe covers it all. Very kid friendly and super easy to make. Family style or pared down to feed just 2. We each had our own little bowl of this full flavored recipe. I did make a few adjustments. I did not use the soup as I don't buy canned creamed soups. I did add a small can of mushrooms to the meat mixture along with some chopped green pepper. After placing the mixture into the prepared small casserole dishes I made a roux with the pan drippings, added some milk and cooked till thick. And instead of using fresh tortillas I fried mine and chopped them up. To the completed and plated recipe I topped it off with some chopped Romaine lettuce and added some additional cheese and a dollop of sour cream. I did season several times during the cooking process. Next time I will serve it family style as this one is too good not to share.Taste of Home Volunteer Field Editor."
"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."