Description
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
- Butter
- Onion
- Garlic Cloves
- Ground Beef
- Chili Powder
- Kosher Salt
- Ground Red Pepper
- Creamy Chicken Verde Soup
- Green Chilies
- Corn Tortillas
- Red Enchilada Sauce
- Refried Beans
- Monterey Jack Cheese
- Black Olives
- Red Pepper
- Green Pepper
- Yellow Pepper
Instructions
- 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
- 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