Paula Deen'S Baked Beef Enchilada Casserole Recipe

Name: Paula Deen'S Baked Beef Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

1061

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons butter, 1 large onion, chopped, 3 garlic cloves, minced, 1 lb ground beef, and more.

Yes, Paula Deen'S Baked Beef Enchilada Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Paula Deen'S Baked Beef Enchilada Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions