Paula Deens Baked Beef Enchilada Casserole Recipes

PAULA DEEN'S BAKED BEEF ENCHILADA CASSEROLE

Steps:

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

RALAYNE'S BEEF ENCHILADA CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• In a large skillet, brown ground beef with onion; remove from heat and drain off excess fat.
• Add enchilada sauce, soups, chopped chilies, milk, and minced garlic; mix well.
• In a greased 9X13X2-inch baking pan, place a layer of half the coarsely crumbled tortilla chips; top with half the ground beef mixture.
• Layer with remaining crumbled tortilla chips, then remaining meat mixture.
• Sprinkle the cheese and sliced olives over the top.
• Bake at 375 degrees for 35 to 40 minutes.
• Let stand for 10 minutes before serving.

PAULA DEEN'S BAKED BEEF ENCHILADA CASSEROLE

Steps:

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