Beef Enchilada Bake
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1 lb. lean ground beef
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.