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Firecracker enchilada casserole

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Ingredients/Components

salt - 1 tsp
chili powder - 2 Tbsp
ground beef - 2 lb
ground cumin - 2 3
large onion, chopped - 1 item
corn tortillas - 6 item
can Ranch Style beans - 1 oz
can tomatoes and green chilies - 1 oz
can cream of mushroom soup, undiluted - 1 oz
shredded Cheddar
shredded Monterey Jack cheese jalapeno

How to make firecracker enchilada casserole:

Cook beef and onion in large skillet until meat is brown and onion is tender. Discard drippings. Add chili powder, cumin and salt. Stir well. Cook meat mixture over low heat 10 minutes. Spoon meat mixture into a 13 x 9 x 2-inch baking dish. Layer beans, tortillas and cheeses over mixture. Pour tomato liquid over cheese. Chop tomatoes and spread tomatoes and chilies over cheese. Spread soup over all. Cover baking dish. Refrigerate overnight. Bake, uncovered, in medium oven for 1 hour.

Recipe categories: Main dish, Casseroles, North american.

Rating:

3.7

Average rating: 3.7, total votes: 3

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