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...."
INGREDIENTS
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2 tablespoons butter
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1 large onion, chopped
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3 garlic cloves, minced
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1 lb ground beef
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1 tablespoon chili powder
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1 1/2 teaspoons kosher salt
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1/2 teaspoon ground red pepper
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2 (10 3/4 ounce) cans creamy chicken verde soup
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1 (4 1/2 ounce) can chopped green chilies
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1 1/2 dozen corn tortillas, divided (I prefer flour tortillas)
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2 (10 ounce) cans red enchilada sauce, divided
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1 (16 ounce) can refried beans
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4 cups monterey jack cheese, shredded
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black olives, sliced (optional)
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red pepper, curls (optional)
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green pepper, curls (optional)
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yellow pepper, curls (optional)
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