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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.
20 min
45 min
6 servings, 3/4 cup each
VELVEETA Liquid Gold
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It was still a bit spicy for our taste, so next time I think I will buy the Mild tomatoes AND drain them. Topped each serving with some shredded lettuce, sliced green onion, and a dollop of sour cream. Yum!
I added a can of corn (drained) and used Doritos instead of the corn tortilla shells. It was really good.
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.
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.
Did not like at all. Very dry.
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.
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.
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!
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.
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.
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