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Paula Deen's Baked Beef Enchilada Casserole

  • 45minutes
  • 766calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 29 1/28 ml butter

  2. 1 large onion , chopped

  3. 3 garlic cloves , minced

  4. 453 1/29 g ground beef

  5. 14.79 ml chili powder

  6. 7 1/39 ml kosher salt

  7. 2.46 ml ground red pepper

  8. 2 (609 1/21 g) can creamy chicken verde soup

  9. 127 1/27 g can chopped green chilies

  10. 2 dozen corn tortillas , divided (I prefer flour tortillas)

  11. 2 (566.99 g) can red enchilada sauce, divided

  12. 453 1/29 g can refried beans

  13. 946 1/36 ml monterey jack cheese , shredded

  14. black olives , sliced

  15. red pepper, curls

  16. green pepper , curls

  17. yellow pepper, curls

Instructions Jump to Ingredients ↑

  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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