Paula Deen's Baked Beef Enchilada Casserole

READY IN: 45mins
Recipe by Lainey39

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.

Top Review by info5072

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

Ingredients Nutrition

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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