Paula Deen's Baked Beef Enchilada Casserole

Total Time
Prep 15 mins
Cook 30 mins

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 Nutrition


  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.
Most Helpful

I followed the original recipe which called for taco seasoning packet, instead of the chili powder. I had the recipe from the magazine. With all of the canned products in this recipe, we found it to have a high salt content. I would do this again, use the chili powder in place of the taco seasoning packet, and only do half of the beans and add a half pound more of ground beef, also eliminating one can of soup. It was rather runny and I followed the original recipe exactly. To much salt took away from the flavor

5 5

Really delicious! I only used one can of chicken soup (healthy choice with lower salt). It looked plenty soupy enough to me, and it did turn out soupy enough. (I couldn't find any special versions of cream of chicken.) However, if you use the refried bean option, maybe the extra can would be necessary. Like the author, I skipped the beans. I also skipped the added salt as both enchilada sauce, soup and cheese have lotsa salt. I used a little bit of sharp cheddar on the top because (1) it didn't look quite cheezy enough and (2) sharp cheddar with red enchilada sauce is delicious. Both of us loved this alot.

Not authentically Mexican tasting, if that's what you're going for, but very delicious. One word of advice: mine was FAR too liquidy. I would use one can of soup and one can of enchilada sauce, and/or double the tortillas.