Best 6 Tex Mex Firecracker Enchilada Casserole Recipes

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**Tex-Mex Firecracker Enchilada Casserole: A Symphony of Flavors**

Get ready for a taste explosion with our Tex-Mex Firecracker Enchilada Casserole! This dish combines the bold flavors of Mexican cuisine with the fiery kick of Tex-Mex, resulting in a culinary masterpiece that will tantalize your taste buds. Layers of corn tortillas, a savory filling of seasoned ground beef, black beans, corn, and a blend of spices, are smothered in a rich and creamy homemade enchilada sauce. Topped with melted cheese and fresh cilantro, this casserole is a fiesta in every bite. Whether you're hosting a party or craving a hearty and flavorful meal, our Tex-Mex Firecracker Enchilada Casserole is sure to be a hit. Dive into this delectable dish and experience a harmonious blend of textures and flavors that will leave you craving more.

**Additional Recipe Highlights:**

* **Easy Chicken Enchiladas with Sweet Corn:** A delightful twist on classic enchiladas, these feature tender chicken, sweet corn, and a flavorful enchilada sauce, all wrapped in soft flour tortillas.

* **Poblano Corn Enchiladas:** For a vegetarian option, these enchiladas are filled with roasted poblano peppers, corn, and a creamy cheese sauce, topped with a tangy tomatillo salsa.

* **Black Bean and Corn Enchiladas:** A healthy and flavorful take on enchiladas, these feature a filling of black beans, corn, and spices, topped with a zesty tomato sauce.

* **Sweet Potato and Black Bean Enchiladas:** These unique enchiladas combine roasted sweet potatoes, black beans, and a creamy chipotle sauce, creating a delicious and nutritious meal.

* **Creamy Chicken Enchiladas:** Indulge in the richness of these creamy chicken enchiladas, filled with tender chicken, a creamy sauce, and a blend of Mexican spices, all wrapped in soft corn tortillas.

Let's cook with our recipes!

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.

TEX-MEX ENCHILADA CASSEROLE



Tex-Mex Enchilada Casserole image

Provided by Mel

Categories     Casserole

Time 1h20m

Number Of Ingredients 20

14 corn tortillas cut into thirds
1 1/2 pounds ground beef or lean ground turkey
1 tablespoon butter
1 tablespoon olive oil
1 medium onion (diced)
1 medium red or green bell pepper (cored, seeded and diced)
1 large poblano chile (diced)
1 cup frozen corn kernels
2 cloves garlic (finely minced)
1/4 cup all-purpose flour
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
2 1/2 cups low-sodium chicken broth
1 (15-ounce) can black beans (rinsed and drained)
1 tablespoon fresh lime juice
Salt and black pepper to taste
2 cups cheddar cheese (shredded)
2 cups Monterey jack cheese (shredded)
Chopped cilantro for garnish

Steps:

  • Preheat oven to 350 degrees F. Lightly coat a 9X13-inch baking dish with nonstick spray and set aside.
  • Arrange the cut tortillas in a single layer on two large, rimmed baking sheets. Bake the tortillas until slightly crisp, about 15 minutes.
  • In a large 12-inch nonstick skillet over medium heat, cook the ground beef or turkey with 1 teaspoon salt and 1/2 teaspoon pepper breaking the meat up into bite-sized pieces. Cook until the meat is no longer pink, 5-7 minutes. Scrape the meat onto a plate and wipe the skillet clean (you may need to drain off excess grease from the meat depending on the fat content).
  • In the same skillet over medium heat, add the butter and olive oil and stir in the onion, bell pepper, poblano, corn and garlic. Cook until the veggies are softened, 3-4 minutes. Stir the flour, chile powder, cumin and coriander into the vegetable mixture. Cook, stirring constantly, for 1-2 minutes. Gradually whisk in the chicken broth, whisking constantly. Bring the mixture to a boil and cook until thick, stirring occasionally, about 10 minutes. Stir in the beans, lime juice and season with salt and pepper.
  • Line the bottom of the greased baking pan with 1/3 of the baked tortillas. Layer with 1/3 of the meat and then 1/3 of the veggie/sauce mixture and then sprinkle with 1/3 of the cheeses. Repeat that process again twice more ending with the cheeses.
  • Bake the casserole until hot and bubbly, about 30-35 minutes. Remove from the oven and let sit for 10 minutes or so before serving. Garnish with chopped cilantro.

Nutrition Facts : ServingSize 1 Serving, Calories 678 kcal, Carbohydrate 42 g, Protein 38 g, Fat 41 g, SaturatedFat 20 g, Cholesterol 119 mg, Sodium 512 mg, Fiber 9 g, Sugar 3 g

TEX-MEX CASSEROLE



Tex-Mex Casserole image

Provided by Food Network Kitchen

Time 4h45m

Yield 4 to 6 servings

Number Of Ingredients 14

2 15-ounce cans refried pinto beans
2 cups frozen corn (preferably fire-roasted)
2 poblano chile peppers, seeded and chopped
1/2 cup chopped fresh cilantro, plus more for topping
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1 16-ounce jar salsa
1 10-ounce can diced tomatoes and green chiles
1 10-ounce can diced tomatoes and green chiles
2 cups shredded cheddar cheese (about 8 ounces)
2 cups shredded muenster cheese (about 8 ounces)
18 to 20 corn tostada shells
2 avocados, sliced
Sour cream and pickled jalapenos, for topping (optional)

Steps:

  • Combine the refried beans, frozen corn, poblanos, 1/4 cup cilantro, the cumin and chile powder in a medium bowl. Combine the salsa, tomatoes and the remaining 1/4 cup cilantro in a separate medium bowl. Toss the cheddar and muenster cheese in a third bowl; set aside.
  • Spread about 1/2 cup of the salsa mixture in a thin layer in a 6-quart slow cooker. Top with about 6 tostada shells, breaking them as needed to cover the bottom. Spread half of the bean mixture over the tostada shells, then sprinkle with 1 1/2 cups of the cheese mixture and 1 cup of the salsa mixture. Repeat the layers (tostada shells, bean mixture, cheese, salsa mixture), then top with the remaining tostadas, cheese and salsa.
  • Cover and cook on low, 4 hours. Uncover and let rest 15 minutes. Serve with the sliced avocados, sour cream, cilantro and pickled jalapenos.

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.

TEX-MEX ENCHILADAS



Tex-Mex Enchiladas image

These are authentic Tex-Mex enchiladas as taught to me by a lady originally from Chihuahua, Mexico who then added a bit of Texas. They are super easy to put together and taste incredible! Watch out though, because there is nothing low-fat about them! I like to assemble these enchiladas in the morning or night before, come home and pop them in the oven. When cold, add 10 more minutes to the baking time. Leave out the onions for picky eaters.

Provided by SHCMEOW

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 5

Number Of Ingredients 7

2 (11.25 ounce) cans chili without beans
1 cup enchilada sauce
½ cup vegetable oil
1 tablespoon chili powder
15 corn tortillas
1 pound shredded Cheddar cheese
1 onion, chopped

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
  • Heat the vegetable oil and chili powder together in a small skillet over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch baking dish. Repeat this process until all the tortillas are used.
  • Sprinkle about 2/3 of the remaining Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining Cheddar cheese over the layer of the chili mixture.
  • Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.

Nutrition Facts : Calories 932.6 calories, Carbohydrate 69.1 g, Cholesterol 108.1 mg, Fat 59 g, Fiber 10 g, Protein 35.1 g, SaturatedFat 24.2 g, Sodium 1775.8 mg, Sugar 10 g

FIRECRACKER ENCHILADA CASSEROLE



Firecracker Enchilada Casserole image

Make and share this Firecracker Enchilada Casserole recipe from Food.com.

Provided by carolinafan

Categories     Mexican

Time P1DT2h

Yield 1 9x13 pan, 10 serving(s)

Number Of Ingredients 11

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

Steps:

  • Cook ground beef and onion in a large skillet until meat is brown and onion is tender; discard pan drippings.
  • Add chili powder, cumin and salt; stir well.
  • Cook meat mixture over low heat 10 minutes.
  • Spoon meat mixture into a 13x9x2-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 degrees for 1 hour.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
  • Use Fresh Ingredients: Using fresh ingredients will give your casserole the best flavor. If possible, buy your ingredients from a local farmers market or grocery store.
  • Don't Overcook the Ground Beef: Overcooked ground beef can be tough and dry. Cook it over medium heat until it is just cooked through.
  • Use a Variety of Cheeses: Using a variety of cheeses will give your casserole a more complex flavor. Try using a combination of cheddar, Monterey Jack, and pepper Jack cheese.
  • Don't Be Afraid to Experiment: Feel free to experiment with different ingredients and flavors. You can add different vegetables, spices, or sauces to your casserole to create a unique dish.

Conclusion:

This Tex-Mex Firecracker Enchilada Casserole is a delicious and easy-to-make dish that is perfect for any occasion. It is packed with flavor and will surely be a hit with your family and friends. So next time you are looking for a quick and easy meal, give this casserole a try. You won't be disappointed!

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