Firecracker Enchilada Casserole

Total Time: 26 hrs Preparation Time: 25 hrs Cook Time: 1 hr

Ingredients

• 2 lbs ground beef
• 1 large onion, chopped
• 2 tablespoons chili powder
• 2 -3 teaspoons ground cumin
• 1 teaspoon salt
• 1 (15 ounce) can kidney beans
• 6 frozen corn tortillas, thawed
• 1 1/2 cups shredded monterey jack cheese (6 ounces)
• 1 1/2 cups shredded cheddar cheese (6 ounces)
• 1 (10 ounce) can tomatoes and green chilies
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted

Recipe

• 1 cook ground beef and onion in a large skillet until meat is brown and onion is tender; discard pan drippings.
• 2 add chili powder, cumin and salt; stir well.
• 3 cook meat mixture over low heat 10 minutes.
• 4 spoon meat mixture into a 13x9x2-inch baking pan.
• 5 layer beans, tortillas and cheese over meat mixture.
• 6 pour tomato liquid over cheese; chop tomatoes, and spread tomatoes and chiles over cheese.
• 7 spread soup over top of casserole.
• 8 cover baking pan; refrigerate overnight.
• 9 bake, uncovered, at 350 degrees for 1 hour.