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Beef Enchilada Bake

Beef Enchilada Bake recipe
photo by:kraft
Tortillas are layered, not rolled, in a casserole of ground beef, VELVEETA and tomatoes. That's the trick to an enchilada dish with a 20-minute prep time.
time
prep:
20 min
total:
45 min
servings
total:
6 servings, 3/4 cup each
VELVEETA Liquid Gold
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posted:
6/10/2014
Very yummy and moist (not dry at all)! I substituted ground chicken instead of the ground beef. I did add a little enchilada seasoning to the chicken but not much. I also added a total of one can of black beans to the recipe using the same layering method. Some of the reviews said the dish was spicy so I used the Rotel Mild Diced Tomatoes and Green Chilies. It was perfect and I will be keeping this recipe!
posted:
4/27/2014
Very easy to make, and very tasty! One of my husband's favorite dishes. I tend to mix up the ingredients I put in with the meat, just to give it some variety. But it's a great recipe and made many, many times in our house.
posted:
4/26/2014
Have not made this yet! I have a question I can not eat chicken, can I use cream of mushroom soup instead?
posted:
12/1/2013
I added a can of corn (drained) and used Doritos instead of the corn tortilla shells. It was really good.
posted:
11/18/2013
I sauteed in some onions with the beef but by the time I thought to add black olives it was already in the oven. A little sriracha spices it up even more for those who want to add a little heat.
posted:
3/10/2013
This was sooo yummy. I used Mexican Velveeta and Cream of Chicken and Mushroom Soup, as thats what I had on hand. The Meat and Cheese mixture was wonderful by itself. Made it for a Church function and it was gone before anyting else was!! Cant wait to make again.
posted:
2/19/2013
Did not like at all. Very dry.
posted:
10/16/2012
I thought this was just okay but neither my husband or my children would eat this. I ended up having to make something else. This did not taste like enchiladas and the flavor combination with the cream of chicken soup was not good. The only good thing I can say is that I liked the casserole style for the enchiladas so I will make regular tasting enchiladas into a casserole.
posted:
10/15/2012
This recipe is definitely a keeper. It is very simple and delicious. It is also a dish that can be prepared 24 hours in advance, when ready to serve pop in the oven , 25 minutes later the dish is ready . Great for potluck. Serve with a vegetable and you will have a great meal with not any left overs.
posted:
8/22/2012
YUM!! I used ground turkey, 2% Velveeta, and mild Rotel and it came out looking just like the picture. It was a little spicy, even with mild Rotel, but I think using diced tomatoes instead wouldn't give it as much flavor. I will definitely be making this again!
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