Beef Enchilada Bake

The other day, my mom was cleaning out her drawers and she found a couple of recipes that she had torn out of a magazine.  Before she gave them to me, I had been searching the Internet for a new recipe...something different.  This recipe is definitely different.  It was so good too.  It's great for a weeknight or a weekend.  If you don't like spicy food, I would get the rotel without the green chilies.  Happy baking and eating everyone!

Recipe: Beef Enchilada Bake (Courtesy of Ladies Home Journal Magazine)

Ingredients:

1 pound of lean ground beef (or ground turkey)

1 can (10.75oz) reduced-sodium condensed cream of chicken soup

1/2 pound of Velveeta cheese cut into 1/2 inch cubes

6 CORN tortillas cut into halves

1 can (10oz) of Rotel diced tomatoes and green chilies undrained

Directions:

1. Heat oven to 350 degrees

2. Brown meat in large skillet; drain

3. Stir in soup and one cup of Velveeta
4. Spoon 1/3 of the meat mixture into 8 inch square baking dish; cover with 6 tortilla halves and 1/4 cup of rotel.  Repeat layers. Top with remaining meat mixture, Rotel, and Velveeta (I added a little extra cheese to mine).  Cover with aluminum and bake for 25 minutes or until heated through.

5. Serve and enjoy!