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