Beef Enchilada Casserole

Ingredients

• 10 oz cream of chicken soup reduced-sodium canned
• 6 6-inch corn tortillas cut in half ()
• 1 lb ground beef lean
• 10 oz ro*tel tomatoes & chilies diced green undrained canned
• 1 cups velveetaâ divided cubed ()
• 1.3 cups velveetaâ divided cubed ()

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat oven to 350F.
2. Brown meat in large skillet; drain. Stir in soup and 1 cup VELVEETA.
3. 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, tomatoes and VELVEETA; cover.
4. Bake 25 min. or until heated through.