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Beef Enchilada Bake

4.2 (12)
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Beef Enchilada Bake recipe
photo by:kraft
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 ...read more
posted by
Shawnita
on 3/10/2013
time
prep:
20 min
total:
45 min
servings
total:
6 servings, 3/4 cup each
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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!
posted:4/15/2012
My 18 year old brother loved this recipe and asked me to make it again. He's not easy to please so this was good to hear. Next time I would double it as everyone wanted more and use less of the tomatoes and green chilies as the whole family commented that it was a bit hot.
posted:4/3/2012
My Family loved this recipe. It had a little spice from the rotel, just make sure you get the original or mild to keep the heat in check if you have children. I also cut back on the amount of velvetta and only used about 4-5 oz. melted into the beef/rotel mixture. It was still creamy just with less calories.
posted:3/13/2012
My family loved this recipe. It's a keeper!!
posted:3/7/2012
Very easy dish! Everyone loved this and I will be making it again very soon!
posted:1/25/2012
My husband said this recipe is a repeat
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