"This recipe is a family favorite. My teenagers love it. Hearty and spicy!" — lajune
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1 (15 ounce) can
black beans, drained and rinsed
4 (7 inch)
1 (14.5 ounce) can
diced tomatoes with green chile peppers
1 (10.5 ounce) can
cream of mushroom soup
shredded Cheddar cheese
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!
I gave this 3 stars as the recipe was written due to blandness, 5 stars after it was tweaked for added flavor and zip. Why do so many recipes that call for browning ground beef with onion and or garlic say to drain excess fat afterwards? You're draining away some of the flavor of the onion and garlic! I brown my ground beef alone and drain any excess fat, remove the ground beef and using the same pan brown my onions and garlic. Too this recipe I used tomatoes with habenero instead of green chilies, 2 cloves of garlic grated on a rasp, 1 can of black olives very coarsely chopped and a can of whole kernel corn, drained. As the entree it actually made 6 servings.
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.
This recipe is wonderful!! The only change I made was, I only had a 1 1/2 pounds of ground beef and it turned out just great. I think it might have been a little dry with 2 pounds of ground beef. REALLY REALLY good recipe. I went back for seconds, and I never do that!! Will make again for sure!!!
I made this for dinner tonight and both my husband and son had seconds. It is absolutely phenomenal! The only changes that I made (out of necessity) was to use six tortillas instead of four because mine were the small ones and the family sized can of cream of mushroom, again because it is what I had on hand. I am adding this to the regular rotation. Thanks lajune for a phenomenal new spin on the Mexican casserole!
Cook the chili powder, cumin & salt with the ground beef to season the meat. Cut the tortillas into triangles and layer this casserole more like you would a lasagna. If you use flour tortillas, they will be more dumplinglike texture, corn tortillas are more enchillada like. I prefer flour in casseroles like this.
I thought this was pretty good and very easy. The only thing I did differently was that I used White American instead of Cheddar because it was all I had. Next time, I think I will use a little more spice ;)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 293
** Calories from Fat: 159
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