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Firecracker Enchilada Casserole Recipe

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This recipe for Firecracker Enchilada Casserole is from Cutler Cousins Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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