Paula Deen's Baked Beef Enchilada Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I got this recipe from Paula Deen's magazine and recently got the chance to try it. It is delicious; you can't go wrong with Paula IMO. This can be assembled and frozen ahead. When you are ready to serve, allow to thaw in the refrigerator and then cook as directed. I omit the refried beans for personal preference. Ingredients:
2 tablespoons butter |
1 large onion, chopped |
3 garlic cloves, minced |
1 lb ground beef |
1 tablespoon chili powder |
1 1/2 teaspoons kosher salt |
1/2 teaspoon ground red pepper |
2 (10 3/4 ounce) cans creamy chicken verde soup |
1 (4 1/2 ounce) can chopped green chilies |
1 1/2 dozen corn tortillas, divided (i prefer flour tortillas) |
2 (10 ounce) cans red enchilada sauce, divided |
1 (16 ounce) can refried beans |
4 cups monterey jack cheese, shredded |
black olives, sliced (optional) |
red pepper, curls (optional) |
green pepper, curls (optional) |
yellow pepper, curls (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly grease a 13x9x2-inch baking dish.
3. In large skillet, melt butter over medium heat.
4. Cook onion and garlic about 5 minutes, or until tender.
5. Add ground beef, chili powder, salt and red pepper.
6. Cook until beef is brown and crumbly; drain.
7. Stir in soup and green chiles; set aside.
8. Line prepared baking dish with 6 corn tortillas.
9. In a medium bowl, whisk together one can of enchilada sauce and refried beans (I omit the beans).
10. Spread bean mixture onto tortillas.
11. Evenly sprinkle with 1 cup cheese.
12. Layer 6 more tortillas.
13. Cover with meat mixture.
14. Evenly sprinkle with 1 cup cheese.
15. Layer remaining 6 tortillas.
16. Evenly spoon remaining can of enchilada sauce onto tortillas.
17. Sprinkle with remaining 2 cups cheese.
18. Bake for 25 minutes or until hot and bubbly.
19. Garnish with sliced black olives and bell pepper curls, if desired.
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