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Beef Enchilada Bake

Beef Enchilada Bake

Courtesy of VELVEETA® and RO*TEL® 6 Servings • 20 Min. Prep Time • 25 Min. Cook Time
Ingredients
1 lb. lean ground beef
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1-1/4 c. (8 oz.) cubed VELVEETA® (1/-in. cubes, divided)
6 corn tortillas (6-in.), cut in half
1 (10 oz.) can RO*TEL® Diced Tomatoes & Green Chiles, undrained

Directions:

1. Heat oven to 350°F.

2. Brown meat in large skillet; drain. Stir in soup and 1 c. VELVEETA®.

3. Spoon 1/3 of the meat mixture into 8-in. square baking dish; cover with 6 tortilla halves and 1/4 c. RO*TE®L. Repeat layers. Top with remaining meat mixture, RO*TEL® and VELVEETA®; cover.

4. Bake 25 min. or until heated through.

Nutrition:

Calories: 290; Total Fat: 13g; Saturated Fat: 6g; Cholesterol: 70mg; Total Carbs: 21g; Fiber: 2g; Sugar: 4g; Protein: 22g; Sodium: 840mg;
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