Firecracker Casserole

Firecracker Casserole

33 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Recipe by  lajune

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

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Adjust Servings

Original recipe yields 10 servings



  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until cooked through and the cheese is melted completely, 25 to 30 minutes.

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Reviews (33)

Rate This Recipe


This was wonderful! I made this last night for my family and it was delicious. The only two changes that I made were that I substituted one package of taco seasoning mix for the chili powder (I still added the ground cumin) and then I also crumbled up leftover hard taco shells and sprinkled them right underneath the cheese. This gave the dish a nice texture. The flavor was wonderful and we will certainly eat this dish on a regular basis! Thanks!



Firecracker Casserole Haiku: "Cute name, fun entree. I'll make again; however, I would make changes." I followed the recipe exactly, only I used a little less ground beef, and added a heavy sprinkle of "Taco Seasoning I" from AR. It came out a little watery and difficult to serve, and the tortillas in the middle were kinda a slippery afterthought. I plan on making this again, b/c the taste was spot-on, but I would combine the soup/Rotel w/ the beef and beans, and eliminate the tortillas, and instead, just serve it w/ crushed tortilla chips on top. Also making this extremely tasty was garnishing it w/ chopped lettuce, cilantro, and a blob of sour cream.



I loved this recipe, I left out the beans. I used two cups of fat free cheese. Also I shredded up the tortillas. Next time I will only use 1 1/2 LB Hamb, use Mexican blend cheese and add 1/4 enchilada sauce to the hamb.

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Amount Per Serving (10 total)

  • Calories
  • 293 cal
  • 15%
  • Fat
  • 17.7 g
  • 27%
  • Carbs
  • 13 g
  • 4%
  • Protein
  • 20.3 g
  • 41%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 701 mg
  • 28%

Based on a 2,000 calorie diet



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Manda's Taco Casserole


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Barbeque Beef Casserole