Paula Deen's Baked Beef Enchilada Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.