Friday, November 18, 2011

Beef Enchilada Bake Recipe

While you're doing all the preparations for Thanksgiving Dinner, you need quick and easy for weeknight meals. This casserole goes together in a snap! And the flavors are a world away from the upcoming BIG meal. Give it a try; I think you'll like it. If you don't like spicy, substitute diced tomatoes for Ro*Tel or substitute salsa. Rotisserie chicken works in place of the ground beef.

Beef Enchilada Bake

 1 lb.  lean ground beef
1 can (10-3/4 oz.)  reduced-sodium condensed cream of chicken soup
1-1/4 cups (8 oz.)  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
Heat oven to 350 degrees F.
 Brown meat in large skillet; drain. Stir in soup and 1 cup VELVEETA.

 Spoon 1/3 of the meat mixture into 8-inch square baking dish; cover with 6 tortilla halves and 1/4 cup RO*TEL®. Repeat layers. Top with remaining meat mixture, RO*TEL® and VELVEETA; cover. Bake 25 minutes or until heated through.

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