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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A sure-fire family favorite, this beefy, cheesy enchilada casserole is ready to serve in 45 minutes. Ingredients:
1 pound lean ground beef |
1 (10.75 ounce) can reduced-sodium condensed cream of chicken soup |
1 1/4 cups cubed velveeta® (1/2-inch cubes), divided |
6 (6 inch) corn tortillas, cut in half |
1 (10 ounce) can ro*tel diced tomatoes and green chilies, undrained |
Directions:
1. Heat oven to 350 degrees 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.
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