Beef Enchilada Bake
Courtesy of VELVEETAŽ and RO*TELŽ
Servings: 6
Prep Time: 20 Min. Cook Time: 25 Min. What you need:
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+ 1 lb. lean ground beef
+ 1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup + 1-1/4 c. (8 oz.) cubed VELVEETAŽ (1/-in. cubes, divided) + 6 corn tortillas (6-in.), cut in half + 1 (10 oz.) can RO*TELŽ Diced Tomatoes & Green Chiles, undrained What to do:
1. Heat oven to 350°F.
2. Brown meat in large skillet; drain. Stir in soup and 1 c. VELVEETAŽ. 3. Spoon 1/3 of the meat mixture into 8-in. square baking dish; cover with 6 tortilla halves and 1/4 c. RO*TEŽL. Repeat layers. Top with remaining meat mixture, RO*TELŽ and VELVEETAŽ; cover. 4. Bake 25 min. or until heated through. Nutritional information:
Calories: 290; Total Fat: 13g; Saturated Fat: 6g; Cholesterol: 70mg; Total Carbs: 21g; Fiber: 2g; Sugar: 4g; Protein: 22g; Sodium: 840mg;
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