Beef Enchilada Bake
Courtesy of VELVEETA® and RO*TEL® 6 Servings • 20 Min. Prep Time • 25 Min. Cook Time| Ingredients |
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| 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;