Firecracker Enchilada Casserole

Name: Firecracker Enchilada Casserole
Prep time: 25 h
Cook time: 1 h
Total time: 26 h
Yield: 1 9x13 pan, 10 serving(s)
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 3/4 ounce) can cream of mushroom soup, undiluted

(4)

Recipe by carolinafan

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

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READY IN: 26hrs

SERVES: 10

YIELD: 1 9x13 pan

UNITS: US

INGREDIENTS

Nutrition

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 3/4 ounce) can cream of mushroom soup, undiluted

DIRECTIONS

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

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