Firecracker Enchilada Casserole

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

• Ready In: 26 hrs
• Serves: 10
• Yields: 1 9x13 pan

Ingredients

• 2  lbs ground beef
• 1  large onion, chopped
• 2  tablespoons chili powder
• 2 -3  teaspoons ground cumin
• 1  teaspoon salt
• 1 (15 ounce) can kidney beans
• 6  frozen corn tortillas, thawed
• 1 1⁄2 cups  shredded monterey jack cheese (6 ounces)
• 1 1⁄2 cups  shredded cheddar cheese (6 ounces)
• 1 (10 ounce) can tomatoes and green chilies
• 1 (10 3/4ounce) can  cream of mushroom soup, undiluted

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.