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Firecracker Casserole

My husband and I love this southwestern-style firecracker casserole. The flavor reminds us of enchiladas, but the recipe doesn't require the extra time to roll them up. —Teressa Eastman, El Dorado, Kansas
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    8 servings


  • 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 chilies, 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.

Test Kitchen Tips
  • Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese.
  • Using lean ground beef instead of beef that’s 80% lean saves 45 calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated fat.
  • Try these great recipes for your potluck.
  • Nutrition Facts
    1 piece: 363 calories, 18g fat (8g saturated fat), 72mg cholesterol, 941mg sodium, 21g carbohydrate (2g sugars, 4g fiber), 28g protein.


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    Average Rating:
    • Paulette
      Oct 4, 2020

      Excellent flavors! Reminded me of a black bean chili. Might reduce quantity of meat by a little next time. So easy to prepare and just really good (great!) flavors.

    • Ann
      Aug 15, 2020

      Great flavor, but I thought it was rather dry.

    • laura78
      Jul 14, 2020

      It was really tasty and got 2 thumbs up from my parents. I used corn tortillas since that’s what I had. I used a little less beef, about 1.8 pounds. I think I’d use 1 1/2 pounds next time. I added a half cup of cheese and used the low end of the spices as a courtesy to my mom. I think everyone went back for seconds. I served it with chips & queso on the side plus a tossed salad. To the sooner fan, we couldn’t even taste the cream of mushroom soup. Even with extra cheese, mine came out with less calories since I used lean beef and less of it. Probably the corn tortillas instead of flour helped too.

    • Carlene
      Jul 6, 2020

      I made this but used cream of chicken soup instead of mushroom - it was delicious!

    • soonrzfan
      Jul 5, 2020

      Cream of Mushroom soup in a Southwestern casserole sounds really strange. Going to pass on this one.

    • Janet
      Jun 26, 2020

      It was good, but my tortillas were very soggy. Will try putting them on the bottom next time.

    • dmkinsey
      Jun 26, 2020

      Made this for dinner last night, and my husband and I really enjoyed it! My husband even took some of the leftovers for his lunch today. We'll be making this one again.

    • Tina
      Jun 19, 2020

      Love it!! I added some more spice with the cheese and salsa verde!! Awesome!! Thanks!!

    • Donna
      Jun 18, 2020

      First time to make this casserole. Really enjoyed it and will make again only to mix the tomato/soup all together with the beans so it is bound together. I followed the comment to add extra cheese and did add tortillas torn and put on the bottom of the dish. Mine turned out looking as good as the picture. A keeper!!

    • Jennifer
      Jun 17, 2020

      Great base recipe!! You can vary it to your family’s specific taste! Love it!!