BEEF ENCHILADA BAKE

Photo by Cecelia H.
Adapted from ro-tel.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from ro-tel.com

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

Directions

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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