Firecracker Casserole

Preheat the oven to 350ºF. In a large skillet, add the chopped onion and ground beef, and cook until the meat is no longer pink and the onions are translucent. Drain the liquid from the skillet and return it to the stovetop. Stir in the beans, chili powder, cumin and salt. Editor's Tip: If you don't have chili powder on hand already, try one of the best chili powder brands as chosen by our Test Kitchen pros. Otherwise, try your hand at a homemade chili seasoning mix.

Transfer the beef mixture to a 13x9-inch baking dish. Arrange the tortillas over the top, slightly overlapping them to cover the meat mixture completely. In a medium-sized bowl, combine the condensed soup and the tomatoes with chiles, and pour the mixture over the tortillas. Sprinkle the casserole evenly with cheese. Editor's Tip: We recommend 6-inch flour tortillas for this recipe, as opposed to tortillas sized for burritos or street tacos.

Place the casserole in the preheated oven and bake, uncovered, for 25 to 30 minutes, until it's heated through in the center and the cheese is bubbly. Remove it from the oven and let it rest for a few minutes before serving.