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Beef Enchilada Bake
Courtesy of VELVEETA® and RO*TEL®
Servings: 6
Prep Time: 20 Min.
Cook Time: 25 Min.
What you need:
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+ 1 lb. lean ground beef
+ 1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
+ 1-1/4 c. (8 oz.) cubed VELVEETA® (1/-in. cubes, divided)
+ 6 corn tortillas (6-in.), cut in half
+ 1 (10 oz.) can RO*TEL® Diced Tomatoes & Green Chiles, undrained
What to do:
1. Heat oven to 350°F.
2. Brown meat in large skillet; drain. Stir in soup and 1 c. VELVEETA®.
3. Spoon 1/3 of the meat mixture into 8-in. square baking dish; cover with 6 tortilla halves and 1/4 c. RO*TE®L. Repeat layers. Top with remaining meat mixture, RO*TEL® and VELVEETA®; cover.
4. Bake 25 min. or until heated through.
Nutritional information:
Calories: 290;   Total Fat: 13g;   Saturated Fat: 6g;   Cholesterol: 70mg;   Total Carbs: 21g;   Fiber: 2g;   Sugar: 4g;   Protein: 22g;   Sodium: 840mg;