Beef Enchilada Bake

By á-48943

Ingredients

• 1 lb. lean ground beef
• 1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
• 1-1/4 cups cubed VELVEETA® (1/2-inch cubes), divided
• 6 corn tortillas (6 inch), cut in half
• 1 can (10 oz.) ROTEL 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.