Firecracker Cassarole

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.