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Firecracker Enchilada Casserole
2 lbs ground beef
1 large onion,chopped
2 T. chili powder
2 t. cumin
1 t. salt
15 oz can ranch style beans,drained, reserve juice
6 corn tortillas
6 oz shredded Monterey Jack cheese
6 oz shredded Cheddar cheese
1 can Rotel tomatoes
1 can cream of mushroom soup
Cook beef and onin in a large skillet, until beef is brown and onion is tender. Drain. Add seasonings, cook 10 minutes over low heat. Spoon into a 9x13 casserole. Drain beans, reserve the juice. layer beans over meat. tear tortillas in pieces and lay over beans. Sprinkle cheese over tortillas. Mix bean juice, tomatoes and soup. spread over cheese. Cover and chill overnight. Uncover, bake 1 hour at 350º.
In spite of the name, this is not hot.
2 lbs ground beef
1 large onion,chopped
2 T. chili powder
2 t. cumin
1 t. salt
15 oz can ranch style beans,drained, reserve juice
6 corn tortillas
6 oz shredded Monterey Jack cheese
6 oz shredded Cheddar cheese
1 can Rotel tomatoes
1 can cream of mushroom soup
Cook beef and onin in a large skillet, until beef is brown and onion is tender. Drain. Add seasonings, cook 10 minutes over low heat. Spoon into a 9x13 casserole. Drain beans, reserve the juice. layer beans over meat. tear tortillas in pieces and lay over beans. Sprinkle cheese over tortillas. Mix bean juice, tomatoes and soup. spread over cheese. Cover and chill overnight. Uncover, bake 1 hour at 350º.
In spite of the name, this is not hot.
Nommie