There are days that I just don't want to fuss or spend much time in the kitchen. Today was one of them. So before I went on my way for a day out I put together an easy meal, easy beef enchiladas. I'll pop it in the oven when I get home. This easy Mexican dish can be made ahead and refrigerated until ready to use.
Hoping you day is a great one!
Happy Baking and Cooking!
Enjoy!! Note: I topped ours with sour cream and served it with a few black olives...My hubby said "Tasty, and delicious".
1 lb. lean ground beef
1 can reduced sodium cream of chicken soup
1/2 lb. Velveeta, cut in cubes
6 corn tortillas (6 in) cut in half
1 10 oz. can diced tomatoes
1 small can green chiles drained
Heat oven to 350. Brown meat in large skillet; 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 diced tomatoes and chiles. Repeat layers;
Top with remaining meat mixture, diced tomatoes and cheese; cover
Bake 25 to 30 minutes until heated through.
7/1/12
Hoping you day is a great one!
Happy Baking and Cooking!
M.J
Enjoy!! Note: I topped ours with sour cream and served it with a few black olives...My hubby said "Tasty, and delicious".
1 lb. lean ground beef
1 can reduced sodium cream of chicken soup
1/2 lb. Velveeta, cut in cubes
6 corn tortillas (6 in) cut in half
1 10 oz. can diced tomatoes
1 small can green chiles drained
Heat oven to 350. Brown meat in large skillet; 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 diced tomatoes and chiles. Repeat layers;
Top with remaining meat mixture, diced tomatoes and cheese; cover
Bake 25 to 30 minutes until heated through.
7/1/12
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