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Main dishes

VELVEETA Beef Enchilada Bake

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video by: kraft
Much better than I thought it would be as I was preparing it. I added Taco Seasoning to the hamburger while cooking. I used the corn from 2 leftover Corn on the Cob. Aft...read more
posted by
lgholmes
on 4/29/2013
time
prep:
20 min
total:
45 min
servings
total:
6 servings, 3/4 cup each
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What You Need

1
lb.  lean ground beef
1
can  (14.75 oz.) cream-style corn
1/2
lb.  (8 oz.) VELVEETA®, cut into 1/2-inch cubes
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 corn and 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 and tomatoes; cover.

BAKE 25 min. or until heated through.

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

Kraft Kitchens Tips

Substitute
Prepare using extra lean ground beef and 2% Milk VELVEETA.
Cheesy Chicken Enchiladas
Prepare as directed, substituting 2 cups chopped cooked chicken for the browned ground beef, and 1 can (10-3/4 oz.) condensed cream of chicken soup for the corn.
Make Ahead
Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, in 350°F oven 30 min. or until heated through.
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