Paula Deens Baked Beef Enchilada Casserole Recipes

Steps:

• 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.

Steps:

• Boil chicken breasts, shredding the meat with a fork after cooling.
• Preheat oven to 250.
• Spray two 13x9 pans with Pam, then pour a little enchilada sauce to coat the bottom of each pan.
• Mix together shredded chicken, cream cheese, cream of chicken soup, green chilies (do not drain), and green onions in a large bowl.
• Put two tablespoons of the chicken mixture on each tortilla, then roll up tortillas and place in pan.
• Pour the remainder of the enchilada sauce over enchiladas.
• Sprinkle Monterrey Jack and Cheddar cheeses over enchiladas.
• Cover pans in foil and bake for 30 minutes, then remove foil and bake 10 more minutes.

Steps:

• Set oven to 400 degrees.
• Grease an 11 x 7-inch casserole dish.
• In a large skillet cook the ground beef with the green chiles, onions, garlic, bell pepper, dried chili flakes (if using) and chili powder; cook over medium heat until beef is no longer pink; drain fat completely (you can prepare this mixture up to a day in advance and refrigerate).
• Season with seasoned salt and black pepper to taste then transfer to a large bowl.
• Stir in the tortilla pieces with cream of mushroom soup, black olives, enchilada sauce, sour cream and 1-1/2 cups shredded cheese; mix to combine.
• Transfer to prepared baking dish.
• Cover and bake for about 30 minutes.
• Uncover and sprinkle with about 2 cups (or more of shredded cheese then chopped tomatoes.
• Return to oven and bake uncovered until casserole is bubbly and the cheese has melted (about 8-10 minutes).
• Serve with toppings.

Steps:

• Preheat oven to 375 degrees.
• In a large skillet, brown ground beef with onion; remove from heat and drain off excess fat.
• Add enchilada sauce, soups, chopped chilies, milk, and minced garlic; mix well.
• In a greased 9X13X2-inch baking pan, place a layer of half the coarsely crumbled tortilla chips; top with half the ground beef mixture.
• Layer with remaining crumbled tortilla chips, then remaining meat mixture.
• Sprinkle the cheese and sliced olives over the top.
• Bake at 375 degrees for 35 to 40 minutes.
• Let stand for 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish.
• In a large skillet, cook ground chuck, onion, and garlic over medium heat until meat is browned and crumbles. Drain.
• Return meat to skillet and stir in Worcestershire, mushrooms, and beef broth. Bring to a boil, reduce heat, and simmer for 15 minutes.
• Stir in soup, sour cream, salt and pepper. Remove from heat.
• Combine hot cooked noodles and butter, stirring until butter melts.
• Combine noodles and meat sauce. Spoon into prepared baking dish. Bake for 30 minutes.
• Top evenly with fried onions and bake for 10 more minutes.