Firecracker Casserole 2 pounds ground beef 1 medium onion, chopped 1 (15 ounce) can black beans, rinsed and drained 1 to 2 tablespoons chili powder 2 to 3 teaspoons ground cumin 1/2 teaspoon salt 4 (7-inch) flour tortillas 1 can condensed cream of mushroom soup, undiluted 1 (10 ounce) can diced tomatoes and green chiles, undrained 1 cup shredded Cheddar cheese
In a skillet, cook the beef and onion until the meat is no longer pink; drain. Ad beans, chili powder, cumin and salt. Transfer to a greased 13 x 9-inch baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over the tortillas. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until heated through.
