Beef Enchilada Bake
Minutes Prep time: 20
Minutes Total time: 45
Servings: 6
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 45
Servings: 6
Difficulty: easy
1 pound lean ground beef (90% lean)
1 can (14.75 oz each) cream-style corn
1/2 pound (8 oz) Velveeta®, cut into 1/2-inch cubes
6 corn tortillas (6 inch), cut in half
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 308 mg | 31% |
Carbohydrate | 29 g | 10% |
Cholesterol | 67 mg | 22% |
Total Fat | 14 g | 22% |
Iron | 2 mg | 13% |
Calories | 342 kcal | 17% |
Sodium | 936 mg | 39% |
Protein | 23 g | 47% |
Saturated Fat | 7 g | 37% |
Sugars | 6 g | 1% |
Vitamin C | 5 mg | 9% |
Preheat oven to 350°F. Brown meat in large skillet; drain. Stir in corn and Velveeta.
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.
Bake 25 minutes or until heated through.
Beef Enchilada Bake