Recipe for Firecracker Casserole
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.
- 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.