Tex- Mex Firecracker Enchilada Casserole |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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Prepare ahead casserole that is always a hit. Just enough spice to get that Southwest 'flavor'. Man, this is what makes a great Tex-Mex meal. Need to refrigerate overnight. Ingredients:
2 lbs lean ground beef |
1 large onion, chopped |
2 tablespoons gebhardt chili powder |
2 -3 teaspoons ground cumin |
1 teaspoon salt |
1 (15 ounce) can ranch style beans |
6 corn tortillas |
1 1/2 cups shredded monterey jack cheese (6 ounces) |
1 1/2 cups shredded cheddar cheese (6 ounces) |
1 (10 ounce) can rotel tomatoes & chilies |
1 (10 3/4 ounce) can cream of mushroom soup, undiluted |
Directions:
1. Cook the ground beef and onion in a large skillet until meat is brown and onion is tender, drain.
2. Add chili powder, cumin, and salt; stir well.
3. Cook meat mixture over low heat 10 minutes.
4. Spoon meat mixture into a 13- x 9- x 2-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° for 1 hour.
10. Let sit for 10 minutes before serving.
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