This Ground Beef Firecracker Casserole is a flavor-packed dish that brings together hearty ground beef, creamy textures, and a hint of spice in every bite. With layers of tender pasta, melted cheese, and a zesty kick, it’s a comforting meal that’s perfect for busy weeknights or cozy gatherings. Ready in just over an hour, it’s as easy to make as it is delicious.
Each forkful delivers a satisfying mix of savory beef, gooey cheese, and a touch of heat, balanced by the richness of the sauce. Packed with protein and fiber, it’s a wholesome yet indulgent dish that will leave everyone asking for seconds. Whether you’re feeding a crowd or enjoying leftovers, this casserole is sure to become a family favorite.
What You’ll Need for Ground Beef Firecracker Casserole
- 2 Tablespoons olive oil, divided (1 for sautéing, 1 for browning beef)
- 1 large onion, diced (yellow or white onion works best)
- 1 jalapeño, seeded and chopped (adjust for spice preference)
- 2 pounds ground beef (80/20 blend recommended for flavor)
- 1 teaspoon salt (or to taste)
- 1 Tablespoon smoked paprika (adds a rich, smoky flavor)
- 1 Tablespoon paprika (regular or sweet paprika works)
- 1 Tablespoon cumin (ground cumin for earthy warmth)
- 2 teaspoons garlic powder (or substitute with fresh minced garlic)
- 1 can black beans, rinsed and drained (15 oz can, or substitute with pinto beans)
- ½ cup cream cheese, softened at room temperature (use full-fat for creaminess)
- 8 (6-inch) corn tortillas, cut into strips (substitute with flour tortillas if preferred)
- 1 can cream of chicken soup (10.5 oz can, or substitute with cream of mushroom)
- 1 can Rotel Tomatoes and Green Chiles, drained (10 oz can, mild or hot variety)
- 8 ounces shredded pepper jack cheese (or substitute with Monterey Jack for less spice)
How to Make Ground Beef Firecracker Casserole
- Prep: Preheat your oven to 375°F and grease a 9×13-inch casserole dish with butter.
- Sauté the veggies: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the onion and jalapeño and sauté until the onions are translucent, about 3-4 minutes.
- Brown and season the beef: Add the remaining 1 tablespoon 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 any excess grease. Season with salt, smoked paprika, paprika, cumin, and garlic powder. Stir well to combine.
- Add the black beans: Stir in the black beans and cook for 1 minute to heat through.
- Make it cheesy: Remove the skillet from the heat and stir in the cream cheese. Mix until the cheese has fully melted into the filling.
- Make the topping: In a medium-sized mixing bowl, whisk together the cream of chicken soup and Rotel Tomatoes and Green Chiles until smooth.
- Assemble: Spread the beef mixture evenly into the prepared baking dish. Layer the tortilla strips over the top in an even layer. Pour the soup mixture over the tortillas, spreading it out evenly. Finally, sprinkle the shredded pepper jack cheese over the top.
- Bake: Cover the casserole dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and bubbly.
- Serve: Let the casserole cool for 5 minutes before serving. Enjoy!
Spice It Up: Sauce and Topping Ideas
Want to take your Ground Beef Firecracker Casserole to the next level? Try drizzling a dollop of sour cream or guacamole over each serving for a cool, creamy contrast. For a spicy kick, add a few dashes of hot sauce or a sprinkle of crushed red pepper flakes. If you’re a fan of fresh flavors, top with chopped cilantro or a squeeze of lime juice before serving.
Perfect Pairings: Serving Suggestions
This hearty casserole pairs beautifully with a simple green salad or steamed vegetables for a balanced meal. For a Tex-Mex twist, serve it alongside cornbread or Mexican rice. Don’t forget a refreshing drink like iced tea or a margarita to complement the bold flavors!
Make It Last: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F for about 15-20 minutes, or microwave individual portions for 1-2 minutes. For best results, add a splash of water or broth to keep the casserole moist while reheating.
Switch It Up: Recipe Variations
Feel free to customize this casserole to suit your taste! Swap the ground beef for ground turkey or chicken for a lighter option. If you’re vegetarian, use lentils or crumbled tofu instead of beef. For a different cheese, try cheddar or Monterey Jack instead of pepper Jack. You can also use flour tortillas if corn tortillas aren’t your thing.
Quick Tips: Time-Saving Hacks
To save time, prep your onion and jalapeño the night before and store them in the fridge. Use pre-shredded cheese and pre-cut tortilla strips to cut down on prep work. If you’re in a rush, skip the stovetop step and layer the ingredients directly in the baking dish—just make sure the beef is fully cooked before assembling!
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 teaspoons 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.