Beef Enchilada



Great Southwest style dinner courtesy of Ro-Tel.


1 lb
lean ground beef (90% lean)
1 cn
condensed cream of chicken soup (10 ¾ oz.)
1⁄2 lb
Velveeta Pasteurized Prepared Cheese Product (cut into ½ inch cubes (about 1 ¼ cups), divided)
corn tortillas (6 in tortillas cut in half)
1 cn
Ro*Tel original diced Tomatoes & Green Chilies (10 oz. can undrained)


*Preheat oven to 350 degrees 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 ¼ cups tomatoes. Repeat layers. Top with remaining meat mixture, tomatoes and Velveeta; cover.
*Bake 25 minutes or until hot in center.