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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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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1 (16 ounce) can refried beans
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4 cups monterey jack cheese, shredded
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black olives, sliced
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red pepper, curls
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green pepper, curls
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yellow pepper, curls
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1/2 teaspoon ground red pepper
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2 (10 ounce) cans red enchilada sauce, divided
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 (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.