Ingredients
-
2
-
1
-
3
-
1
-
1
-
1 1/2
-
1/2
-
2
-
1
-
1 1/2
-
-
-
-
-
Directions
Paula Deen’s Baked Beef Enchilada Casserole,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.,I cannot find the creamy chicken verde soup. Any suggestions for replacement?,Love this recipe and Paula Deen! If you can’t find the chicken Verde soup, use cream of mushroom (not a fan of the fake chicken flavor in cream of chicken) and a small can of Verde salsa. It adds a great flavor! Don’t substitute flour tortillas, they get gummy and have a lot less flavor than corn.
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Lightly Grease a 13x9x2-Inch Baking Dish. |
|
3
Done
|
in Large Skillet, Melt Butter Over Medium Heat. |
|
4
Done
|
Cook Onion and Garlic About 5 Minutes, or Until Tender. |
|
5
Done
|
Add Ground Beef, Chili Powder, Salt and Red Pepper. |
|
6
Done
|
Cook Until Beef Is Brown and Crumbly; Drain. |
|
7
Done
|
Stir in Soup and Green Chiles; Set Aside. |
|
8
Done
|
Line Prepared Baking Dish With 6 Corn Tortillas. |
|
9
Done
|
in a Medium Bowl, Whisk Together One Can of Enchilada Sauce and Refried Beans (i Omit the Beans). |
|
10
Done
|
Spread Bean Mixture Onto Tortillas. |
