Tuesday, December 17, 2013

BEEF ENCHILADA BAKE

1 lb lean ground beef
1 can cream of chicken soup
1/2 lb Velveeta cheese, cut into 1/2-inch cubes
6 (6-inch) corn tortillas, cut in half
1 can (10-oz) diced tomatoes & green chilies, do not drain
nonstick cooking spray

Preheat oven to 350 degrees.
Lightly spray an 8-inch square baking dish; set aside.

Brown the ground beef in a large skillet and drain well. Stir in the soup and 1 cup of the cheese.

Spoon a third of the meat mixture over the bottom of the prepared baking dish. Place 6 tortilla halves over the meat. Spoon a fourth of the tomatoes over the tortilla halves. Repeat the layers then top with the remaining meat mixture, tomatoes, and cheese.

Cover dish with foil  and bake at 350 degrees for 15 minutes or until heated through.

Top with your favorite salsa, if desired.




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