This Ground Beef Firecracker Casserole is a one-of-a-kind casserole featuring lean ground beef, sliced flour tortillas, diced peppers with green chilies, and more!
When you make this firecracker casserole recipe, be prepared to enjoy the amazing flavor this is mixed into the firecracker ground beef. It is just the right amount of seasoning to give enough spice without going overboard.
Be sure to make this southwest flavor dish for your next get-together or for family reunions especially if you all love spicy foods you might just be a discovery family favorite recipe!
If you love this delicious ranch style beans and beef casserole, give these great recipes a try:
Ingredients used to make Ground Beef Firecracker Casserole:
- Olive oil, divided
- Onion, diced
- Jalapeño, seeded and chopped
- Ground beef
- Salt
- Smoked paprika
- Paprika
- Cumin
- Garlic powder
- Black beans, rinsed and drained
- Cream cheese, softened at room temperature
- Corn tortillas, cut into strips
- Cream of chicken
- Rotel tomatoes, drained
- Shredded pepper jack (or cheddar cheese)
How to make Ground Beef Firecracker Casserole:
- Prep. Preheat your oven to 375°F and grease a 9X13-inch casserole dish with butter.
- Saute the veggies. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the medium onion chopped and jalapeño and sauté until the onions are translucent.
- Brown and season the beef. Add the rest of the olive oil to the pan followed by the ground beef. Cook beef until the beef is browned and cooked through, breaking it up with a spoon as you go. Drain the grease from the beef and season with teaspoon salt, smoked paprika, paprika, cumin, and garlic powder. Stir well to combine and cook meat mixture.
- Add the black beans. Stir the black beans into the beef mixture and cook for 1 minute.
- Make it cheesy. Remove the pan from the heat and stir in the cream cheese. Stir until the cheese has fully melted into the filling.
- Make the topping. In a medium-sized mixing bowl, combine soup by whisking together the cream of chicken and Ro-tel tomatoes (but be sure to pour tomato liquid from chop tomatoes beforehand).
- Assemble. Spoon meat mixture into the prepared baking pan. Spread the tortilla strips over the top in an even layer. Pour the cream of chicken soup mixture over the tortillas and, finally, sprinkle everything evenly with pepper Jack cheese on top of casserole.
- Bake. Cover the casserole dish with aluminum foil and bake for 25-30 minutes. Remove the foil and continue baking for extra time 10-15 minutes or until the top is nice and golden brown.
How to store this southwestern-style firecracker casserole:
After your family is done enjoying this recipe, a great way to store this recipe is by either keeping the casserole in the 9×13 dish with it’s top or transferring it to an airtight container and storing it in the fridge for the next day or up to 5 days.
Spice up this type of Mexican recipe:
While I would say this recipe is decently spicy (you may even enjoy a little sour cream with this) you can always make it spicier by adding one of these to your taste:
- Hot sauce
- Choose hot Rotel tomatoes
- More green chiles
- Red pepper flakes
Recipes to feed a large family with easy casseroles:
- Million Dollar Casserole Recipe (Spaghetti Casserole)
- Beef and Noodle Casserole Recipe
- Easy Chicken and Noodle Casserole Recipe
- Baked Potato Casserole Recipe
- Southwest Chicken Casserole Bake Recipe
More delicious good eating Mexican recipes:
- Mexican Street Corn Chicken Tacos Recipe
- Stuffed Mexican Chicken Shells {Freezer Meal} Recipe
- Mexican Cheesy Chicken Corn Chowder Recipe
- Chicken Taco Roll Ups Recipe
- Easy Chicken Street Tacos Recipe
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Ground Beef Firecracker Casserole Recipe
Ingredients
- 2 Tablespoons olive oil, divided
- 1 large onion, diced
- 1 jalapeño, seeded and chopped
- 2 pounds ground beef
- 1 teaspoon salt
- 1 Tablespoon smoked paprika
- 1 Tablespoon paprika
- 1 Tablespoon cumin
- 2 teaspoon garlic powder
- 1 can black beans, rinsed and drained
- ½ cup cream cheese, softened at room temperature
- 8 6 inch corn tortillas, cut into strips
- 1 can cream of chicken soup
- 1 can Rotel Tomatoes and Green Chiles, drained
- 8 ounces shredded pepper jack
Instructions
- Prep. Preheat your oven to 375°F and grease a 9X13-inch casserole dish with butter.
- Saute the veggies. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the onion and jalapeño and sauté until the onions are translucent.
- Brown and season the beef. Add the rest of the olive oil to the pan followed by the ground beef. Cook until the beef is browned and cooked through, breaking it up with a spoon as you go. Drain the grease from the beef and season with salt, smoked paprika, paprika, cumin, and garlic powder. Stir well to combine.
- Add the black beans. Stir the black beans into the beef mixture and cook for 1 minute.
- Make it cheesy. Remove the pan from the heat and stir in the cream cheese. Stir until the cheese has fully melted into the filling.
- Make the topping. In a medium-sized mixing bowl, whisk together the cream of chicken and Rotel.
- Assemble. Spread the beef mixture into the prepared baking pan. Spread the tortilla strips over the top in an even layer. Pour the cream of chicken soup mixture over the tortillas and, finally, sprinkle everything evenly with pepper Jack cheese.
- Bake. Cover the casserole dish with aluminum foil and bake for 25. Remove the foil and continue baking for an additional 10-15 minutes or until the top is nice and golden brown.
Notes
- Hot sauce
- Choose hot Rotel tomatoes
- More green chiles
- Red pepper flakes
Nutrition
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