Paula Deen'S Baked Beef Enchilada Casserole - cooking recipe

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)

Preparation

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 (I omit the 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.