Here we are, foodies, July! For those who gather for the Fourth of July and need a dish to bring, this one is perfect for the holiday.
This Tex-Mex inspired casserole has all the spice without the heat, but you can always add some jalapeño if needed. Aptly named, this Firecracker Casserole is sure to become an annual family favorite. The best thing about this dish is that you can make it ahead of time and freeze it, leaving it completely ready to pop in the oven when needed. You can also cut the recipe in half for smaller crowds. Summer means easy meals, and this savory dish absolutely fills the bill.
Firecracker Casserole
• 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
Directions
In a large skillet, cook the ground beef and chopped onion over medium-high heat until the meat is no longer pink, then drain off the excess grease. Stir in the rinsed black beans, chili powder, ground cumin and salt until well incorporated.
Transfer the beef mixture into a greased 13x9-inch baking dish, spreading it into an even layer. Arrange the four flour tortillas flat across the top of the meat. In a separate bowl, combine the condensed cream of mushroom soup and the undrained diced tomatoes and green chiles, then pour this mixture evenly over the tortillas. Finish by sprinkling the shredded cheddar cheese across the top.
Bake uncovered at 350 degrees for 25 to 30 minutes or until the casserole is heated completely through and the cheese is melted and bubbling.
