Paula Deen's Baked Beef Enchilada Casserole

Submitted by CookingONTheSide

"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."

 

• Ready In: 45mins
• Ingredients: 17
• Serves: 6-8

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

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.

Reviews

[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

 

[Debbie R.]

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.

 

[Ellebeejay123]

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.

 

[prncssbianca]

This was a fast and easy recipe. I have tons of leftovers that I can't wait to finish. My four year old thought it was god. That is a huge compliment from someone who will only eat chicken nuggets and apple dippers. My husband said it was the best enchilada's ever. I couldn't find the soup listed in the recipe, but I think that is a good thing because the nacho cheese soup added some really nice flavor! Thanks Paula for this recipe, and thanks Lainey for posting.

 

[JFluckie]

Very good ingredients! My whole kitchen smelled wonderful! It was very easy to make and made very good leftovers and I don't like leftovers! I used 1 can of cream of ckn and 1 can of the Fiesta Taco soup.