As part of my VELVEETA® and Ro*Tel® I am featuring one of their recipes today because it one of my families favorite and it is super quick and easy to make. Being a parent means we are pretty busy and meal time can sometimes be taxing when coupled with dishes, homework, laundry, and other daily rituals.
One way our family makes our Weeknight WOW! is by each sharing in part of the dinnertime process. One of us makes the drinks, one sets the table, one clears the table, one of us cooks, and one of us does the dishes. We even come up with our menu together and create meals that we all enjoy. Sometimes we do themed meals – such as Asian (using our best noodle bowls, chopsticks, etc.) and Mexican (using our colorful salsa bowls, etc.).
How do you make meal time more fun?
BEEF ENCHILADA BAKE
INGREDIENTS
- 1 lb. lean ground beef
- 1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
- 1-1/4 c. cubed VELVEETA® (1/2-inch cubes), divided
- 6 corn tortillas (6 inch), cut in half
- 1 can (10 oz.) RO*TEL® Diced Tomatoes & Green Chilies, undrained
DIRECTIONS
Heat ove to 350 degrees F. Brown meat in skillet and 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 1/4 cup RO*TEL®. Repeat layers. Top with remaining meat mixture, RO*TEL® and VELVEETA®, cover.
Bake 25 minutes or until heated through.
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This is a sponsored conversation written by me on behalf of VELVEETA/RO*TEL. The opinions and text are all mine.
