Monday, February 1, 2010

Velveeta Beef Enchilada Bake

1 lb. lean ground beef
1 can (14.75 oz.) cream-style corn
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
6 corn tortillas (6 inch), cut in half
1 can (10 oz.) ROTEL Diced Tomatoes & Green Chilies, undrained
(If your not into spicy get the Milk Rotel)

Pre heat oven to 350°F. Brown ground beef in large skillet; drain. Stir in corn and VELVEETA. Mix together until the velveeta is melted. Spoon 1/3 of the meat mixture into 8-inch square baking dish; cover with 6 tortilla halves and 1/4 cup tomatoes (rotel) . Repeat layers. Top with remaining meat mixture and rotel; cover with foil and bake for 25 min. or until heated through and bubbly. Garnish with cilantro (optional, but pretty)

Prep Time: 20 min
Total Time: 45 min
Makes: 6 servings, 3/4 cup each

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