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BEEF ENCHILADA BAKE

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Rate this recipe 4.6/5 (9 Votes)

Ingredients

  • 1 pound lean ground beef
  • 1 can (10-3/4 oz each) cream of
  • chicken soup
  • 1/2 pound (8 oz) Velveeta, cut
  • into 1/2-inch cubes
  • (about 1-1/4 cups), divided
  • 6 corn tortillas (6 inch),
  • cut in half
  • 1 can (10 oz each) Ro*Tel® Original
  • Diced Tomatoes & Green Chilies,
  • undrained

Details

Adapted from ro-tel.com

Preparation

Step 1

Preheat 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 minutes or until hot in center.

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