"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Firecracker Enchilada Casserole Recipe

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This recipe for Firecracker Enchilada Casserole, by , is from Cutler Cousins Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Clark
Added: Tuesday, January 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. ground beef, 2 tbsp. chili powder, 1 tsp. salt, 1 large onion-chopped, 2 to 3 tbsp. ground cumin, 1 ( 15 oz.) can ranch style beans, 6 frozen corn tortillas thawed, 1 1/2 c. shredded montery jack cheese, 1 1/2 c. shredded cheddar cheese, 1 (10oz) can tomatoes & green chilies, 1 (10 3/4 oz.) can of mushroom soup, undiluted.

Directions:
Directions:
Cook ground beef & onion in large skillet until meat is brown & onion is tender, drain, add chili powder, cumin, & salt. Stir well. Cook meat mixture over low heat 10 min. Spoon meat mixture into a 13x9x2 inch baking pan: layer beans, tortillas, and cheese over meat mixture, pour tomatoes & chilies over cheese-spread soup over top of casserole. Cover baking pan. Refrigerate over night. Bake uncovered at 350 degrees for 1 hr.

 

 

 

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