BEEF ENCHILADA BAKE
By cecelia26_
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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