Firecracker Casserole Recipe

Firecracker casserole in baking dish with a serving spoon.

Firecracker Casserole Recipe

Add a little TexMex to your meal with this easy recipe. It's perfect for busy weeknight meals!

Course Lunch or Dinner

Cuisine TexMex

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 281kcal

Author Deb Clark

Equipment

1 9x13 casserole dish

Ingredients

2 pounds lean ground beef
1 medium onion diced
15 ounce can black beans rinsed and drained
2 taco seasoning packets 2 one-ounce packets
½ cup water
4 flour tortillas 6 inches
10 ¾ ounces cream of mushroom soup undiluted
10 ounces Rotel or diced tomatoes and green chiles 10 ounces undrained
1 cup shredded cheddar cheese

Instructions

In a large skillet, brown the ground beef and diced onions until the meat is no longer pink; drain excess grease.
Add the drained and rinsed beans, water, and the taco seasoning packets. Simmer for 5 minutes.
Transfer the ground beef mixture to a greased 13x9-in. casserole dish. Place tortillas over the top.
Combine soup and tomatoes; spoon over tortillas. Top with shredded cheese
Bake, uncovered, at 350° for 25-30 minutes or until hot and bubbly.

Video

Notes

Storage -

Refrigerate—Spoon the leftovers into an airtight container and enjoy within four days.

Freezer—Store the firecracker casserole in a freezer-safe container or heavy plastic baggie. It'll keep for about three months.

Reheat—Let frozen casserole thaw in the fridge overnight. Then, heat single portions in the microwave. You can also bake it in a 350-degree F oven, covered with foil, for about 10-20 minutes.

Nutrition