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    • Rose Davis

      Beef Enchilada Bake - What You Need 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 Make It HEAT oven to 350°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, ROTEL® and VELVEETA®; cover. BAKE 25 minutes or until heated through.

    • whiterose1964 .

      VELVEETA Beef Enchilada Bake Recipe - Kraft Recipes 1 lb. lean ground beef 1 can (14.75 oz.) cream-style corn 1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes 6 corn tortillas (6 inch), cut in half 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

    • Patti Farmer

      Easy beef or chicken enchilada casserole

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