Firecracker Enchilada Casserole Food

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FIRECRACKER CASSEROLE



Firecracker Casserole image

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

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 10

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 chiles, undrained
1 cup shredded cheddar cheese

Steps:

  • 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.

Nutrition Facts : Calories 363 calories, Fat 18g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 941mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 4g fiber), Protein 28g protein.

FIRECRACKER CASSEROLE



Firecracker Casserole image

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

Provided by June Williams

Categories     Main Dish Recipes     Casserole Recipes

Time 55m

Yield 10

Number Of Ingredients 10

2 pounds ground beef
1 onion, chopped
1 (15 ounce) can black beans, drained and rinsed
2 tablespoons chili powder
1 tablespoon ground cumin
½ teaspoon salt
4 (7 inch) flour tortillas
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (10.5 ounce) can cream of mushroom soup
1 cup shredded Cheddar cheese

Steps:

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

Nutrition Facts : Calories 293.4 calories, Carbohydrate 13 g, Cholesterol 66.9 mg, Fat 17.7 g, Fiber 1.6 g, Protein 20.3 g, SaturatedFat 7.3 g, Sodium 701.1 mg, Sugar 1.4 g

ENCHILADA CASSEROLE



Enchilada Casserole image

The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole. You can replace the Cheddar cheese with Monterey Jack if you like. Serve with sour cream and salsa!

Provided by Carol Hilderbrand

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 10

1 (15 ounce) can black beans, rinsed and drained
2 cloves garlic, minced
1 onion, chopped
1 (4 ounce) can diced green chile peppers
1 jalapeno pepper, seeded and minced
1 (8 ounce) package tempeh, crumbled
6 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives
8 ounces shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.
  • In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.
  • Dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. Be sure to cover the bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
  • Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.

Nutrition Facts : Calories 375.2 calories, Carbohydrate 24.9 g, Cholesterol 54 mg, Fat 24 g, Fiber 5.7 g, Protein 17.4 g, SaturatedFat 11.5 g, Sodium 709.2 mg, Sugar 1.4 g

LAYERED ENCHILADA BAKE



Layered Enchilada Bake image

Watch now to learn how to layer the ingredients for this Enchilada Bake! Layering is the key in this recipe to get the delicious enchilada flavor you want.

Provided by My Food and Family

Categories     Bread

Time 1h

Yield 8 servings

Number Of Ingredients 9

1 lb. lean ground beef
1 large onion, chopped
2 cups TACO BELL® Thick & Chunky Salsa
1 can (15.5 oz.) black beans, rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. TACO BELL® Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

  • Heat oven to 400ºF.
  • Brown meat with onions in large skillet on medium-high heat; drain. Return meat mixture to skillet; stir in next 4 ingredients.
  • Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each of the meat mixture, sour cream and cheese. Repeat layers; cover.
  • Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before cutting to serve.

Nutrition Facts : Calories 470, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 80 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 26 g

FIRECRACKER CHICKEN



Firecracker Chicken image

An incredibly easy Baked Firecracker Chicken recipe that can be on your dinner table in 30 minutes with the most delicious sweet and spicy sauce. Simple, quick, utterly delicious and perfect for busy nights!

Provided by Joanna Cismaru

Categories     Main Course

Time 30m

Number Of Ingredients 11

4 chicken breasts (boneless and skinless (about 1 1/2 lbs))
3 cloves garlic (minced)
1 teaspoon ginger (fresh, chopped)
¼ cup olive oil
¼ cup soy sauce (low sodium)
2 tablespoon brown sugar (packed)
1 teaspoon red pepper flakes
1 tablespoon hot sauce (such as Sriracha)
1 teaspoon black pepper (ground)
1 green onion (chopped)
1 tablespoon parsley (fresh, chopped)

Steps:

  • Prepare oven: Preheat your oven to 450 F degrees.
  • Make sauce: In a small bowl whisk all the sauce ingredients together until combined.
  • Apply sauce to chicken: Place chicken in a 9x13-inch baking dish and pour half the sauce over the chicken. Brush the sauce evenly over the entire surface of the chicken. Flip the chicken breasts over and pour remaining sauce over. Brush or spoon sauce from the pan over the chicken, making sure it's fully covered.
  • Bake: Transfer the baking dish, uncovered, to the preheated oven and bake for 18 to 25 minutes. The baking time could different depending on the thickness of the chicken breast. The breast is cooked when it's completely opaque all the way through and registers 165 to 170 F on an instant-read thermometer.
  • Wait and serve: Remove the chicken from the oven and let it rest for about 5 minutes before serving. Serve with your favorite side dish.

Nutrition Facts : ServingSize 1 breast, Calories 352 kcal, Carbohydrate 8 g, Protein 37 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 826 mg, Sugar 6 g

FIRECRACKER ENCHILADAS



Firecracker Enchiladas image

Super fast week night meal. From Rachel Ray. I had to do a couple things differently than the way Rachel calls for them to be made. I found the corn tortillas to tear when folded unless heated through first - either in the microwave or in a hot pan just coated with oil. Would let sit in heated oven more like 10-15 minutes.

Provided by Southern Sugar Dump

Categories     Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons vegetable oil
1 large onion, finely chopped
3 tablespoons flour
1 (29 ounce) can tomato sauce
1 tablespoon chili powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
1 (2 lb) rotisserie-cooked chicken, meat shredded
1 lb muenster cheese, grated
3 chipotle chiles in adobo, seeded and finely chopped
12 (6 inch) corn tortillas

Steps:

  • In a medium saucepan, heat the oil over medium-high heat. Add two thirds of the onion and cook until softened, about 5 minutes.
  • Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to boil. Simmer 5 minutes; set aside.
  • Preheat the broiler. In a large bowl, mix the chicken, two thirds of the cheese and the chiles.
  • Spread 1 cup of the enchilada sauce in a large casserole dish. Dip one tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling.
  • Top with the remaining onion, sauce and cheese; broil until just golden, about 5 minutes. Turn off the broiler and leave in the oven until heated through, about 5 minutes.

FIRECRACKER CASSEROLE



Firecracker Casserole image

Provided by azestybite

Categories     Casserole

Time 50m

Number Of Ingredients 11

2 lbs. lean ground beef
1 cup chopped onion
1 tsp. salt
2 Tablespoons chili powder
1 teaspoon cumin
2 Tablespoons chopped jalapeno
1 can ranch style beans, undrained
1 can Ro-Tel tomatoes
1 can cream of mushroom soup
8 corn tortillas (broken up into 6 pieces each)
6 oz. shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees
  • In a medium skillet, brown the beef and then drain.
  • Add onions, salt, chili powder, cumin, and jalapeno to the beef and stir.
  • Spray a 13×9 casserole dish.
  • Add meat; start to make layers by adding the ranch style beans, tomatoes, mushroom soup, tortillas, and then shredded cheese.
  • Repeat layers and bake for 50 minutes.

BEEF ENCHILADA CASSEROLE



Beef Enchilada Casserole image

Beef Enchilada Casserole is layers of seasoned ground beef, cheese, enchilada sauce, and soft flour tortillas baked until everything is hot and bubbly. It's an easy weeknight dinner that the whole family will love!

Provided by Kat Jeter & Melinda Caldwell

Categories     Main

Time 1h5m

Number Of Ingredients 6

2 pounds Ground Beef
½ cup Yellow onion (diced)
¼ cup Taco seasoning
2 cups Enchilada sauce
6 8-inch Flour tortillas
12 ounce Cheddar cheese (shredded)

Steps:

  • Preheat oven to 350 degrees F.
  • Brown ground beef for 5 minutes. Add onions and continue to cook for another 3 minutes.
  • Add taco seasoning to the beef along with ¼ cup of water and stir together. Continue to cook for 5 minutes until the liquid mostly disappeared.
  • In a greased, 11x9 casserole dish add ½ cup of the enchilada sauce, and then place two tortillas on top of it so that they cover the bottom of the dish.
  • Place 1/3 of the beef on top of the tortillas, followed by ½ cup of the enchilada sauce, and 1 cup of cheese.
  • Place two more tortillas on top of the cheese and repeat the beef, enchilada sauce, and cheese. Place the final two tortillas on top and place the remaining beef on top then pour remaining enchilada sauce over it followed by cheese.
  • Cover with aluminum foil and bake for 30 minutes. Remove the cover and continue to bake for 10 minutes.

Nutrition Facts : Calories 483 kcal, Carbohydrate 21 g, Protein 27 g, Fat 31 g, SaturatedFat 14 g, Cholesterol 100 mg, Sodium 969 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

TEX- MEX FIRECRACKER ENCHILADA CASSEROLE



Tex- Mex Firecracker Enchilada Casserole image

Prepare ahead casserole that is always a hit. Just enough spice to get that Southwest 'flavor'. Man, this is what makes a great Tex-Mex meal. Need to refrigerate overnight.

Provided by Kaccy G.

Categories     One Dish Meal

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 lbs lean ground beef
1 large onion, chopped
2 tablespoons gebhardt chili powder
2 -3 teaspoons ground cumin
1 teaspoon salt
1 (15 ounce) can ranch style beans
6 corn tortillas
1 1/2 cups shredded monterey jack cheese (6 ounces)
1 1/2 cups shredded cheddar cheese (6 ounces)
1 (10 ounce) can Rotel tomatoes & chilies
1 (10 3/4 ounce) can cream of mushroom soup, undiluted

Steps:

  • Cook the ground beef and onion in a large skillet until meat is brown and onion is tender, drain.
  • Add chili powder, cumin, and salt; stir well.
  • Cook meat mixture over low heat 10 minutes.
  • Spoon meat mixture into a 13- x 9- x 2-inch baking pan.
  • Layer beans, tortillas, and cheese over meat mixture.
  • Pour tomato liquid over cheese, chop tomatoes and spread tomatoes and chiles over cheese.
  • Spread soup over top of casserole.
  • Cover baking pan; refrigerate overnight.
  • Bake, uncovered, at 350° for 1 hour.
  • Let sit for 10 minutes before serving.

EASY LAYERED BEEF ENCHILADAS



Easy Layered Beef Enchiladas image

There are just some nights when you want to make a dinner that everyone will agree on, and that's when it's time to rely on this beef enchiladas recipe. With a streamlined prep (thanks El Paso™ Chopped Green Chiles and Old El Paso™ Red Enchilada Sauce!), you can have dinner on the table in just 45 minutes.

Provided by Pillsbury Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 10

1 lb. lean ground beef
3/4 cup chopped onions
2 garlic cloves, minced
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans (10 oz each) Old El Paso™ red enchilada sauce
8 (6-inch) corn tortillas
4 oz. shredded Mexican cheese blend (1 cup)
Sour cream, if desired

Steps:

  • Heat oven to 375°F. In large nonstick skillet, cook ground beef, onions and garlic until beef is thoroughly cooked, stirring frequently. Drain. Add green chiles, salt and pepper; mix well. Remove from heat.
  • Pour 1 can of the enchilada sauce in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Arrange 4 tortillas in dish, overlapping slightly. Spoon beef mixture evenly over tortillas; top with remaining 4 tortillas. Pour remaining can of enchilada sauce over top. Sprinkle with cheese.
  • Bake at 375°F for 20 to 25 minutes or until thoroughly heated. Serve with sour cream.

Nutrition Facts : Calories 310, Carbohydrate 24 g, Cholesterol 65 mg, Fiber 2 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 4 g, TransFat 1/2 g

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