Firecracker Enchilada Casserole Recipes

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FIRECRACKER CASSEROLE

This recipe is a family favorite. My teenagers love it. Hearty and spicy!

Provided by June Williams

Categories     Main Dish Recipes     Casserole Recipes

Time 55m

Yield 10

Number Of Ingredients 10



Firecracker Casserole image

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Heat a large skillet over medium-high heat. Cook and stir the ground beef with the onion in the hot skillet until completely browned, 7 to 10 minutes; drain any excess fat. Stir the black beans, chili powder, cumin, and salt to the beef mixture; cook and stir until hot, about 5 minutes. Pour the mixture into the prepared baking dish. Arrange the tortillas atop the beef mixture.
  • Mix the tomatoes with green chile peppers and cream of mushroom soup together in a bowl; spread over the tortillas. Top with the Cheddar cheese.
  • Bake in the preheated oven until cooked through and the cheese is melted completely, 25 to 30 minutes.

Nutrition Facts : Calories 293.4 calories, Carbohydrate 13 g, Cholesterol 66.9 mg, Fat 17.7 g, Fiber 1.6 g, Protein 20.3 g, SaturatedFat 7.3 g, Sodium 701.1 mg, Sugar 1.4 g

2 pounds ground beef
1 onion, chopped
1 (15 ounce) can black beans, drained and rinsed
2 tablespoons chili powder
1 tablespoon ground cumin
½ teaspoon salt
4 (7 inch) flour tortillas
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (10.5 ounce) can cream of mushroom soup
1 cup shredded Cheddar cheese

TEX- MEX FIRECRACKER ENCHILADA CASSEROLE

Prepare ahead casserole that is always a hit. Just enough spice to get that Southwest 'flavor'. Man, this is what makes a great Tex-Mex meal. Need to refrigerate overnight.

Provided by Kaccy G.

Categories     One Dish Meal

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 11



Tex- Mex Firecracker Enchilada Casserole image

Steps:

  • Cook the ground beef and onion in a large skillet until meat is brown and onion is tender, drain.
  • Add chili powder, cumin, and salt; stir well.
  • Cook meat mixture over low heat 10 minutes.
  • Spoon meat mixture into a 13- x 9- x 2-inch baking pan.
  • Layer beans, tortillas, and cheese over meat mixture.
  • Pour tomato liquid over cheese, chop tomatoes and spread tomatoes and chiles over cheese.
  • Spread soup over top of casserole.
  • Cover baking pan; refrigerate overnight.
  • Bake, uncovered, at 350° for 1 hour.
  • Let sit for 10 minutes before serving.

2 lbs lean ground beef
1 large onion, chopped
2 tablespoons gebhardt chili powder
2 -3 teaspoons ground cumin
1 teaspoon salt
1 (15 ounce) can ranch style beans
6 corn tortillas
1 1/2 cups shredded monterey jack cheese (6 ounces)
1 1/2 cups shredded cheddar cheese (6 ounces)
1 (10 ounce) can Rotel tomatoes & chilies
1 (10 3/4 ounce) can cream of mushroom soup, undiluted

FIRECRACKER ENCHILADA CASSEROLE

Make and share this Firecracker Enchilada Casserole recipe from Food.com.

Provided by carolinafan

Categories     Mexican

Time P1DT2h

Yield 1 9x13 pan, 10 serving(s)

Number Of Ingredients 11



Firecracker Enchilada Casserole image

Steps:

  • Cook ground beef and onion in a large skillet until meat is brown and onion is tender; discard pan drippings.
  • Add chili powder, cumin and salt; stir well.
  • Cook meat mixture over low heat 10 minutes.
  • Spoon meat mixture into a 13x9x2-inch baking pan.
  • Layer beans, tortillas and cheese over meat mixture.
  • Pour tomato liquid over cheese; chop tomatoes, and spread tomatoes and chiles over cheese.
  • Spread soup over top of casserole.
  • Cover baking pan; refrigerate overnight.
  • Bake, uncovered, at 350 degrees for 1 hour.

2 lbs ground beef
1 large onion, chopped
2 tablespoons chili powder
2 -3 teaspoons ground cumin
1 teaspoon salt
1 (15 ounce) can kidney beans
6 frozen corn tortillas, thawed
1 1/2 cups shredded monterey jack cheese (6 ounces)
1 1/2 cups shredded cheddar cheese (6 ounces)
1 (10 ounce) can tomatoes and green chilies
1 (10 3/4 ounce) can cream of mushroom soup, undiluted

ENCHILADA CASSEROLE

Every time I serve this dish, I get satisfied reviews-even from my father, who usually doesn't like Mexican food. Plus, it smells delicious while baking. -Nancy VanderVeer, Knoxville, Iowa

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 6



Enchilada Casserole image

Steps:

  • Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 418 calories, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 918mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 28g protein.

1 pound ground beef (90% lean)
1 can (10 ounces) enchilada sauce
1 cup salsa
6 flour tortillas (10 inch)
2 cups fresh or frozen corn
4 cups shredded cheddar cheese

FIRECRACKER CASSEROLE

Easy to make and delicious. Alot like enchiladas but without the hassle. Tastes just as good the next day for leftovers, if you have any left!

Provided by PJLaura

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11



FireCracker Casserole image

Steps:

  • In a skillet, brown the beef and onion until the beef is no longer pink; drain.
  • Add beans, chili powder, cumin and salt.
  • Transfer to a greased 13x9 in.
  • pan.
  • Arrange tortillas over the top.
  • Mix soup and tomatoes; pour over the top.
  • Sprinkle with cheese.
  • Bake, uncovered, at 350* for 25-30 minutes.
  • Serve with sour cream on top.

2 lbs ground beef
1 medium onion
1 (15 ounce) can black beans, rinsed and drained
1 -2 tablespoon chili powder
2 -3 teaspoons ground cumin
1 pinch salt
4 flour tortillas (7 inch)
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (10 ounce) can tomatoes and green chilies, undrained
2 cups shredded colby-monterey jack cheese
sour cream

FIRECRACKER ENCHILADAS

Super fast week night meal. From Rachel Ray. I had to do a couple things differently than the way Rachel calls for them to be made. I found the corn tortillas to tear when folded unless heated through first - either in the microwave or in a hot pan just coated with oil. Would let sit in heated oven more like 10-15 minutes.

Provided by Southern Sugar Dump

Categories     Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11



Firecracker Enchiladas image

Steps:

  • In a medium saucepan, heat the oil over medium-high heat. Add two thirds of the onion and cook until softened, about 5 minutes.
  • Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to boil. Simmer 5 minutes; set aside.
  • Preheat the broiler. In a large bowl, mix the chicken, two thirds of the cheese and the chiles.
  • Spread 1 cup of the enchilada sauce in a large casserole dish. Dip one tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling.
  • Top with the remaining onion, sauce and cheese; broil until just golden, about 5 minutes. Turn off the broiler and leave in the oven until heated through, about 5 minutes.

3 tablespoons vegetable oil
1 large onion, finely chopped
3 tablespoons flour
1 (29 ounce) can tomato sauce
1 tablespoon chili powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
1 (2 lb) rotisserie-cooked chicken, meat shredded
1 lb muenster cheese, grated
3 chipotle chiles in adobo, seeded and finely chopped
12 (6 inch) corn tortillas

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