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Beef Enchilada Casserole

Beef Enchilada Casserole

45 Min(s)
20 Min(s) Prep
25 Min(s) Cook
Layer on the tortillas with our Beef Enchilada Casserole recipe! You can make a delicious Beef Enchilada Casserole with just 20 minutes of prep time.
What You Need
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6 servings
Original recipe yields 6 servings
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
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Ro*Tel is a product of ConAgra Foods, Inc.
Let's Make It
1
Heat oven to 350°F.
2
Brown meat in large skillet; drain. Stir in soup and 1 cup VELVEETA.
3
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.
4
Bake 25 min. or until heated through.
Kitchen Tips
Tip 1
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.
Tip 2
Variation
For a milder flavor, drain the tomatoes before using as directed. Or, prepare using RO*TEL Mild Diced Tomatoes & Green Chilies.
Tip 3
Cheesy Chicken Enchiladas
Prepare as directed, substituting 2 cups chopped cooked chicken for the browned ground beef.
Nutrition
Calories
290
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 6g
30%
Trans Fat 0.5g
Cholesterol 70mg
23%
Sodium 840mg
37%
Total Carbohydrates 21g
8%
Dietary Fibers 0g
Sugars 4g
8%
Protein 22g
44%
Vitamin A
25%
Vitamin C
2%
Calcium
20%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
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.
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