Firecracker Enchilada Casserole |
|
 |
Prep Time: 1500 Minutes Cook Time: 0 Minutes |
Ready In: 1500 Minutes Servings: 8 |
|
Not a real stomach-stinger, but hot enough. Prep time includes refrigeration time. 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 |
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.
|
|