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BROWSE

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BEEF ENCHILADA BAKE

Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 6
INGREDIENTS
  • 1 90% lean pound lean ground beef
  • 1 can (14.75 oz each) cream-style corn
  • 1/2 pound (8 oz) Velveeta®, cut into 1/2-inch cubes
  • 6 6 inch corn tortillas
  • 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 corn and 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 and tomatoes; cover.

Bake 25 minutes or until heated through.