Beef Enchilada Bake

By mamacasma

Ingredients

• 1 lb. lean ground beef
• 1 can (10.75 oz.) reduced-sodium condensed Cream of Chicken Soup
• 1/2 lb. VELVEETA®, cut into 1/2" cubes
• 6 Corn Tortillas (6 inch), cut in half
• 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

Preparation

Step 1

HEAT oven to 350°F.

BROWN meat in large skillet; drain. Stir in soup and 1 cup VELVEETA.

SPOON 1/3 of the meat mixture into 8-inch square baking dish; cover with 6 tortilla halves and 1/4 cup tomatoes. Repeat layers. Top with remaining meat mixture, tomatoes and VELVEETA; cover.

BAKE 25 min. or until heated through.

Cheesy Chicken Enchiladas
Prepare as directed, substituting 2 cups chopped cooked chicken for the browned ground beef.

Make Ahead-
Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, at 350°F for 30 min. or until heated through.

Variation-
For a milder flavor, drain the tomatoes before using as directed. Or, prepare using RO*TEL Mild Diced Tomatoes & Green Chilies.