Firecracker Casserole Tips
Why is it called firecracker casserole?
The name firecracker casserole likely comes from the spark of heat that comes from the combination of spices and green chiles used in this recipe. While not tongue-scorchingly hot, the zesty flavor definitely pops in your mouth.
What’s the best way to serve firecracker casserole?
As with many cheesy casseroles, this recipe is perfectly suited to be served as is, straight from the oven. That said, a few fresh toppings will take this dish to the next level of delicious. Some suggestions are sprinkling the finished casserole with diced tomatoes, sliced black olives, guacamole, a dollop of sour cream or homemade salsa. Serving firecracker casserole with a simple side salad, a side of tortilla chips or avocado slices are also excellent accompaniments.
Can firecracker casserole be made gluten-free?
Definitely. To make this into a gluten-free dinner recipe, you’ll need to check the ingredient list on the cream of mushroom soup to make sure it doesn’t contain gluten. Since it’s a cream soup, most brands will contain wheat—so look for one that is marked gluten-free on the label. Additionally, you can easily replace the flour tortillas with corn tortillas or a gluten-free option made with a wheat alternative flour.
Can you make firecracker casserole work with chicken instead of beef?
Firecracker casserole is fantastic with chicken. You can use ground chicken (or turkey) and follow the recipe exactly as written, or pull the meat from a rotisserie chicken and simply saute the onions alone. Either way, the outcome will be delicious.
Watch How to Make Firecracker Casserole
Ingredients
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
Directions
1
In a large skillet, cook beef and onion until the meat is no longer pink; drain. Add the beans, chili powder, cumin and salt.
2
Transfer to a greased 13×9-in. baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over tortillas. Sprinkle with cheese.
3
Bake, uncovered, at 350° for 25-30 minutes or until heated through.
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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