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Fast and Easy Enchilada Casserole
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Fast and Easy Enchilada Casserole

1 Hour
1 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
1/2 block Velveeta Cheese, cut into small chunks
2 cans mushroom soup
2 cans Ro*Tel with green peppers
1 1/2 lb hamburger
1 onion
1 green pepper
Salt and pepper
2 cans hot chile beans
1 pkg soft taco shells
1 pkg shredded sharp cheddar cheese
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Let's Make It
1
In large microwave safe mixing bowl combine Velveeta Cheese, mushroom soup, and Ro*Tel. Cook in microwave for 2 minutes. Stir cheese mixture and cook again for 2 minutes, then stir, keep cooking at 2 minute intervals, stirring in between until all cheese is melted. Set aside.
2
Meanwhile, cook hamburger in a skillet on stove. Add onion, green pepper, and salt and pepper to taste. Drain grease when meat is fully cooked, then mix in chile beans.
3
Grease a large casserole dish. Cover the bottom of the dish with two taco shells, then layer the meat mixture, then the cheese mixture, then more shells. Repeat this until mixtures are all gone. Sprinkle shredded cheese over top.
4
Bake in oven for 30 minutes at 425 degrees F. Let cool for 15 minutes before serving.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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