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Beef Enchilada Bake

Prep 20 mins Start to Finish 45 mins Heat 350°F
Beef Enchilada Bake
Ingredients
  • 1  pound  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
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 RO*TEL®. Repeat layers. Top with remaining meat mixture, RO*TEL® and VELVEETA; cover.

4. BAKE 25 min. or until heated through.

Nutrition Facts (Beef Enchilada Bake)
  • cal. (kcal) 290,
  • Fat, total (g) 13,
  • chol. (mg) 70,
  • sat. fat (g) 6,
  • carb. (g) 21,
  • Trans fatty acid (g) 1,
  • fiber (g) 2,
  • sugar (g) 4,
  • pro. (g) 22,
  • vit. A (IU) 729,
  • vit. C (mg) 2,
  • sodium (mg) 840,
  • calcium (mg) 252,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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