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

1. Preheat oven to 350 degrees.

2. Lightly grease a 13×9×2-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. Stir in soup and green chiles; set aside.

7. Line prepared baking dish with 6 corn tortillas.

8. In a medium bowl, whisk together one can of enchilada sauce and refried beans (I omit the beans).

9. Spread bean mixture onto tortillas.

10. Evenly sprinkle with 1 cup cheese.

11. Layer 6 more tortillas.

12. Cover with meat mixture.

13. Evenly sprinkle with 1 cup cheese.

14. Layer remaining 6 tortillas.

15. Evenly spoon remaining can of enchilada sauce onto tortillas.

16. Sprinkle with remaining 2 cups cheese.

17. Bake for 25 minutes or until hot and bubbly. Garnish with sliced black olives and bell pepper curls, if desired.

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