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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Anything with Rotel is sure to be good. You can make this ahead and then bake. From Deep in the Heart of Texas cookbook. I use reduced fat Velveeta. Ingredients:
1 1/2 lbs ground beef |
1 large onion, chopped |
15 ounces rotel tomatoes, extra hot preferred |
12 corn tortillas |
15 ounces ranch style beans |
1 lb velveeta cheese, sliced |
15 ounces cream of chicken soup |
Directions:
1. Brown meat with onions. Drain.
2. Put back in skillet.
3. Add tomatoes.
4. In a 9X13 pan layer 1/2 of tortillas (may cut to fit), meat, beans, and cheese. Repeat.
5. Top with soup.
6. Bake at 350 degrees for 45 minutes.
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