Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Paula Deen's Baked Beef Enchilada Casserole Recipe
    Lost? Site Map

    Paula Deen's Baked Beef Enchilada Casserole

    Paula Deen's Baked Beef Enchilada Casserole. Photo by Debbie R.

    1/2 Photos of Paula Deen's Baked Beef Enchilada Casserole

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Lainey6605's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Lightly grease a 13x9x2-inch baking dish.
    3. 3
      In large skillet, melt butter over medium heat.
    4. 4
      Cook onion and garlic about 5 minutes, or until tender.
    5. 5
      Add ground beef, chili powder, salt and red pepper.
    6. 6
      Cook until beef is brown and crumbly; drain.
    7. 7
      Stir in soup and green chiles; set aside.
    8. 8
      Line prepared baking dish with 6 corn tortillas.
    9. 9
      In a medium bowl, whisk together one can of enchilada sauce and refried beans (I omit the beans).
    10. 10
      Spread bean mixture onto tortillas.
    11. 11
      Evenly sprinkle with 1 cup cheese.
    12. 12
      Layer 6 more tortillas.
    13. 13
      Cover with meat mixture.
    14. 14
      Evenly sprinkle with 1 cup cheese.
    15. 15
      Layer remaining 6 tortillas.
    16. 16
      Evenly spoon remaining can of enchilada sauce onto tortillas.
    17. 17
      Sprinkle with remaining 2 cups cheese.
    18. 18
      Bake for 25 minutes or until hot and bubbly.
    19. 19
      Garnish with sliced black olives and bell pepper curls, if desired.

    Ratings & Reviews:

    • on September 10, 2009

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 21, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 29, 2011

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)


    Nutritional Facts for Paula Deen's Baked Beef Enchilada Casserole

    Serving Size: 1 (336 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 766.0
    Calories from Fat 370
    Total Fat 41.2 g
    Saturated Fat 21.9 g
    Cholesterol 128.6 mg
    Sodium 2139.3 mg
    Total Carbohydrate 57.6 g
    Dietary Fiber 11.2 g
    Sugars 9.9 g
    Protein 43.3 g

    The following items or measurements are not included:

    creamy chicken verde soup

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes