Beef Enchilada Bake

(from Lisalouisville’s recipe box)

Categories: Entrees


  • 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


  1. Preheat oven to 350°F. Brown meat in large skillet; drain. Stir in corn and Velveeta.

  2. 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.

  3. Bake 25 minutes or until heated through.

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