Beef Enchilada Bake recipe

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Ingredients

1 pound lean ground beef
1 (14.75 ounce) can cream-style corn
½ pound VELVEETA®, cut into 1/2-inch cubes
6 (6 inch) corn tortillas, cut in half
1 (10 ounce) can RO*TEL Diced Tomatoes and Green Chilies, undrained

Nutrition Info

371.4 calories
carbohydrate: 29.3 g
cholesterol: 79.4 mg
fat: 18.5 g
fiber: 2.8 g
protein: 23.5 g
saturatedFat: 9.2 g
servingSize: -
sodium: 1009.8 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 350 degrees F.

  2. Brown meat in large skillet, drain. Stir in corn and 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 and tomatoes, cover.

  4. Bake 25 min. or until heated through.

Recipe Yield

6 (3/4 cup) servings

Recipe Note

This creamy beef enchilada bake is easy to make. We're including a video how-to anyway, though-just to get you stoked to try it!

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