This is your basic variation on a mexican-flavoured cassarole dish. But we loved it -- enjoy!
FIRECRACKER CASSAROLE
2 lbs. ground beef
1 medium onion, chopped
1-15 oz. can black beans, rinsed & drained
1-2 Tablespoons chili powder
2-3 teaspoons ground cumin
1/2 teaspoon salt
4-7" flour tortillas
1 can cream of mushroom soup
1-10 oz. can diced tomatoes with green chilis, undrained
1 cup shredded cheddar cheese
In a skillet, cook the beef and onion until the meat is no longer pink. Drain.
Add the beans, chili powder, cumin, and salt.
Transfer to a 9" x 13" baking dish.
Arrange tortillas over the top.
Combine soup & tomatoes, pour over the tortillas.
Sprinkle with cheese.
Bake, uncovered, at 350 degrees for 25-30 minutes, or until heated through.
8 servings.
Jen's notes:
1. I haven't made this in some time, but I do remember that we loved it when I did.
rating: 4 stars. A very good variation on the theme.
