KraftRecipes.com
Print PageClose Window
Main dishes

Beef Enchilada Bake

4.7 (7)
rate it now!
Beef Enchilada Bake recipe
photo by:
kraft
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 ba...read more
posted by
 a cook
on 4/3/2012
time
prep:
20 min
total:
45 min
servings
total:
6 servings, 3/4 cup each
add your photo add your photo
previous photo
1
|
1
next photo

What You Need

1
lb. lean ground beef
1
can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1-1/4
cups cubed VELVEETA® (1/2-inch cubes), divided
6
 corn tortillas (6 inch), cut in half
1
can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

Make It

HEAT oven to 350°F.

BROWN meat in large skillet; drain. Stir in soup and 1 cup 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, tomatoes and VELVEETA; cover.

BAKE 25 min. or until heated through.

Ro*Tel is a product of ConAgra Foods, Inc.

Kraft Kitchens Tips

Cheesy Chicken Enchiladas
Prepare as directed, substituting 2 cups chopped cooked chicken for the browned ground beef.
Make Ahead
Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, at 350°F for 30 min. or until heated through.
Variation
For a milder flavor, drain the tomatoes before using as directed. Or, prepare using RO*TEL Mild Diced Tomatoes & Green Chilies.
K:57730v1:129405
RecipeDetail