Firecracker Casserole

celebrating with food

Happy 4th of July to everyone! I don’t have any special plans today since we had our family meal yesterday, but I wanted to share this fun and festive dish with you all. It features all the delicious Tex-Mex flavors without the heat. You can easily add your own spice by including some sliced jalapeños—just make sure to warn your guests!

This dish also feeds a lot of people but can be easily made with half of the ingredients; it also freezes well if you do find yourself with leftovers, but that’s rare here. I pair it with a side salad with goodies from the garden. I love eating to celebrate the holidays, and this dish is perfect for today. Enjoy!

Firecracker Casserole

2 pounds ground beef

1 medium onion, chopped

1 can (15 ounces) black beans, rinsed and drained

1 to 2 tablespoons chili powder

2 to 3 teaspoons ground cumin

1/2 teaspoon salt

4 flour tortillas (6 inches)

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1 can (10 ounces) diced tomatoes and green chiles, undrained

1 cup shredded cheddar cheese

In a large skillet, cook beef and onion until the meat is no longer pink; drain. Add the beans, chili powder, cumin, and salt.

Transfer to a greased 13x9-in—baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over tortillas. Sprinkle with cheese.

Bake, uncovered, at 350° for 25-30 minutes or until heated through.