Tuesday, July 1, 2008

Firecracker Casserole

Firecracker Casserole
8 servings

1 pound ground beef
1 onion, chopped
1 can (15 ounces) black beans, rinsed and drained
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
6 flour tortillas
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup (4 ounces) shredded cheddar cheese

In a skillet, cook the beef and onion; drain. Add beans, chili powder, cumin and salt. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over the tortillas. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Enjoy!


Kelli said...

Mmm...I love anything with black beans! I wanted to thank you for all the wonderful recipes and beautiful pictures you share with us, Mrs. H! You have inspired me to be better about menu planning!

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