Firecracker Casserole (serves 150)
30 pounds ground beef 50 (7 inch) flour tortillas
15 onions, chopped 15 (14.5 oz) cans diced tomatoes
15 (15 oz) cans black beans, drained & rinsed 15 (10.5 oz) cans cream of mushroom soup
1 ¾ cups + 2 tablespoons chili powder 15 cups shredded Cheddar cheese
¾ cups + 3 tablespoons ground cumin
Preheat oven to 325°. Spray pans with cooking spray.
Cook and stir the ground beef with the onion until completely browned; drain any excess fat. Stir the black beans, chili powder, and cumin into the beef mixture; cook and stir until hot. Pour the mixture into the prepared baking dishes. Arrange the tortillas on top of the beef mixture.
Mix the tomatoes with cream of mushroom soup in a bowl; spread over tortillas. Top with the Cheddar cheese.
Bake until cooked through and the cheese is melted completely; 25 to 30 minutes.
Sodium: 504 mg