Firecracker Casserole is an old tex-mex dish that combines all your favorites like tomatoes, jalapenos, ranch style beans and corn tortillas into one dish. Make sure you check out the video listed above the recipe for step by step guidance.
This firecracker casserole is a family favorite and one of my most go to casseroles of all time. It’s easy to put together especially when you are in a pinch for dinner. Which is basically all the time with me and a busy little two-year-old running around the house.
If you like really spicy foods then just add a little more chili powder and jalapeno to the dish. I cut it down a little just so the whole family could enjoy this casserole. Another thing I like about this recipe is you can freeze for later use. Going back to being in a pinch, just make this ahead of time and freeze for later use.
I know a lot of families out there would love to be eating this for dinner especially new moms. This Tex-Mex casserole is also along the same lines of this firecracker casserole. Both are perfect for a nice dinner at home.
Over the past few years, this recipe has become a fan favorite on the site. Please feel free to rummage through the comments to see what adaptations may have already been made. Feel free to tag me on Instagram with #azbrecipes or #azestybiterecipes. I would love to see your completed dinner.
ENJOY ~ Meagan
- 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
- 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.