This firecracker casserole is a family favorite and one of my most go to casseroles of all time. It’s easy to put together especially when you are in a pinch for dinner. Which is basically all the time with me and a busy little two year old running around the house.
If you like really spicy foods then just add a little more chili powder and jalapeno to the dish. I cut it down a little just so the whole family could enjoy this casserole. Another thing I like about this recipe is you can freeze for later use. Going back to being in a pinch, just make this ahead of time and freeze for later use.
I know a lot of families out there would love to be eating this for dinner especially new moms. This Tex-Mex casserole is also along the same lines of this firecracker casserole. Both are perfect for a nice dinner at home.
ENJOY ~ Meagan
2 lbs. lean ground beef
1 cup chopped onion
1 tsp. salt
2 Tablespoons chili powder
1 teaspoon cumin
2 Tablespoons chopped jalapeno
1 can ranch style beans, undrained
1 can Ro-Tel tomatoes
1 can cream of mushroom soup
8 corn tortillas (broken up into 6 pieces each)
6 oz. shredded cheddar cheese
Preheat oven to 350 degrees
In medium skillet, brown the beef and then drain
Add onions, salt, chili powder, cumin, and jalapeno to the beef and stir
Spray a 13×9 casserole dish
Add meat; start to make layers by adding the ranch style beans, tomatoes, mushroom soup, tortillas, and then shredded cheese
Repeat layers and bake for 50 minutes.