Watch our video to see how to make this VELVEETA® Beef Enchilada Bake. Creamed corn, VELVEETA and tomatoes team up to make this beef enchilada bake.
What You Need
Original recipe yields 6 servings
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
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Ro*Tel is a product of ConAgra Foods, Inc.
Let's Make It
Heat oven to 350°F.
Brown meat in large skillet; drain. Return meat to skillet; stir in corn and VELVEETA.
Spoon 1/3 of the meat mixture into 8-inch square baking dish sprayed with cooking spray; 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.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Prepare using extra-lean ground beef and 2% Milk VELVEETA.
Cheesy Chicken Enchiladas
Prepare recipe 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.
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.
For a milder flavor, prepare using RO*TEL Mild Diced Tomatoes & Green Chilies. Or, drain the tomatoes before using as directed.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 3/4 cup each
* 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.