Saturday, November 10, 2012

Beef Enchilada Bake

I took the advice of my friend, the original pinner of this recipe, and cooked the meat in taco seasoning, which is a must.

Beef Enchilada Bake
Serves: 4
Approx. 890 calories per serving
  • 1 pound lean ground beef
  • 1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
  • 1 1/4 cups (8 oz.) cubed VELVEETA (1/2-inch cubes), divided
  • 6 corn tortillas (6 inch), cut in half
  • 1 can (10 oz.) RO*TEL® Diced Tomatoes & Green Chilies, undrained
HEAT oven to 350 degrees 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 RO*TEL®. Repeat layers. Top with remaining meat mixture, RO*TEL® and VELVEETA; cover.

BAKE 25 min. or until heated through.

No comments: