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Firecracker Casserole
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| 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 | |
| 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 skillet, cook the beef and onion until the meat is no longer pink; drain. Add beans, chili powder, cumin, and salt. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over the tortillas. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.
Yield: 8 servings
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