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Main dishes

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

What You Need

lb.  lean ground beef
can  (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
cups  cubed VELVEETA® (1/2-inch cubes), divided
 corn tortillas (6 inch), cut in half
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, covered, at 350°F for 30 min. or until heated through.
For a milder flavor, drain the tomatoes before using as directed. Or, prepare using RO*TEL Mild Diced Tomatoes & Green Chilies.
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