Recipe: Beef Enchilada Bake

Ingredients:

• 1lb. lean ground beef
• 1 can (10.75 oz.) reduced-sodium condensed cream of chicken soup
• ½ lb. Velveeta chunk, cut into ½ inch cubes
• 6 corn tortillas (6 inch), cut in half
• 1 can (10 oz.) Diced Tomatoes & Green Chilies, undrained

Directions:

• HEAT oven to 350 degrees
• 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 cup diced tomatoes. Repeat layers.
• TOP with remaining meat mixture, diced tomatoes and Velveeta; cover.
• BAKE 25 minutes or until heated thoroughly.

Recipe adapted from Kraft Foods.