Firecracker Casserole
2 pounds ground beef
1 medium onion, chopped
1 can black beans, rinsed and drained
1 to 2 tablespoons chili powder
2 to 3 teaspoons ground cumin
1/2 teaspoon salt
4 flour tortillas (7-inch)
1 can cream of mushroom soup
1 can diced tomatoes with green chilies, undrained
1 cup shredded cheddar cheese
In a skillet, cook the beef and onion until the meat is no longer pink; drain. Add beans, chili powder, cumin and salt. Transfer to a greased 13x9x2-inch baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over the tortillas. Sprinkle with cheese. Bake uncovered at 350 degrees for 25-30 minutes or until heated through. Serves 8.
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