Firecracker Enchilada Casserole

Total Time
26hrs
Prep 25 hrs
Cook 1 hr

Not a real stomach-stinger, but hot enough. Prep time includes refrigeration time.

Ingredients Nutrition

Directions

  1. Cook ground beef and onion in a large skillet until meat is brown and onion is tender; discard pan drippings.
  2. Add chili powder, cumin and salt; stir well.
  3. Cook meat mixture over low heat 10 minutes.
  4. Spoon meat mixture into a 13x9x2-inch baking pan.
  5. Layer beans, tortillas and cheese over meat mixture.
  6. Pour tomato liquid over cheese; chop tomatoes, and spread tomatoes and chiles over cheese.
  7. Spread soup over top of casserole.
  8. Cover baking pan; refrigerate overnight.
  9. Bake, uncovered, at 350 degrees for 1 hour.

Reviews

(4)
Most Helpful

This turned out very well for us. I made it the night before, put in the frig, then popped in the oven and dinner was ready with no problem. The casserole was very well seasoned but like you said, did not burn us up. The layered ingredients was very interesting and my family gave it their approval. Thanks Anita.

FruitLoop October 29, 2002

I absolutely loved this Anita. It tasted so much different than I thought it would. I didn't think it was hard to put together either. I'm warming up the left overs as I write this. I think this will be a regular in our household. Thanks.

Sandy Kay November 04, 2002

Really enjoyed this recipe. I did make some changes, I tried rolling the meat inside the tortillas and adding the soup and tomato over them, thinking they would scoop out whole, won't go to the trouble next time. Also, added recipe #42094 Texas Red Enchilada Sauce. Really Good!!

GRITS~N~MS August 26, 2004

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