🌙 Recipe PAULA DEEN'S BAKED BEEF ENCHILADA CASSEROLE

Try easy PAULA DEEN'S BAKED BEEF ENCHILADA CASSEROLE Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

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

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish. In large skillet, melt butter over medium heat. Cook onion and garlic about 5 minutes, or until tender. Add ground beef, chili powder, salt and red pepper. Cook until beef is brown and crumbly; drain. Stir in soup and green chiles; set aside. Line prepared baking dish with 6 corn tortillas. In a medium bowl, whisk together one can of enchilada sauce and refried beans (I omit the beans). Spread bean mixture onto tortillas. Evenly sprinkle with 1 cup cheese. Layer 6 more tortillas. Cover with meat mixture. Evenly sprinkle with 1 cup cheese. Layer remaining 6 tortillas. Evenly spoon remaining can of enchilada sauce onto tortillas. Sprinkle with remaining 2 cups cheese. Bake for 25 minutes or until hot and bubbly. Garnish with sliced black olives and bell pepper curls, if desired.

by: CookingONTheSide