Firecracker Casserole

We love us some Mexican food at our casa... its one food we all agree on.  My very picky boys love to eat anything having to do with tortillas, beans, sour cream and cheese.   We have a rule in our house - eat what I make for dinner or else get no dessert.   I really try to avoid having to make the boys separate meals from what Andrew and I are eating as often as possible.  Yet Andrew and I aren't going to eat chicken nuggets or grilled cheese sandwiches seven nights a week either.  So when my Aunt Kathy shared this recipe with me it became a huge hit all around.  

I don't know why the 'Firecracker', it isn't really that spicy (she didn't name it).  And if you want to eliminate all spiciness, just use a can of regular diced tomatoes instead of the Rotel ones with chilies. I usually just tell the boys I'm making my Mexican Casserole and they know its this.  We always eat all the leftovers, and its really good with a nice crisp cold green salad. 

Mexican 'Firecracker' Casserole

• 2 lbs ground beef (or ground turkey)
• 1 medium yellow onion, finely chopped
• 2 cans black beans, rinsed and drained
• 1 to 2 tbsp chili powder (to taste)
• 2 tsp ground cumin
• 4 flour tortillas (8" size)
• 1 can (10 3/4 oz) condensed cream of mushroom soup
• 1 can (10 oz) Rotel diced tomatoes w/green chilies undrained
• 1 cup shredded cheddar cheese
• Sour cream (optional)

I always like to have all my ingredients out before I start cooking so I don't have to search for anything and risk burning something.  Not that I've done that or anything.

In a skillet, cook the beef and onion until cooked thru, drain.

Add beans, chili powder and cumin. Transfer to a sprayed 9 x 13 baking dish.

Arrange tortillas over the top.  I usually put two whole round tortillas on first:

Then I cut the other two tortillas in half and fit them over top of the whole thing:

Next, combine the soup and tomatoes.    It looks really unappetizing so just don't look too long.  Its good, trust me.

 Pour over tortillas. Sprinkle w/cheese.

Bake uncovered at 350 for approx 30 minutes, or until heated thru and bubbly.

 
Cut it like a piece of lasagna (it will be messy, use a spoon to get all the good stuff onto your plate).  Top with sour cream and serve with a green salad.
 
 

 
 Ole!