Velveeta Beef Enchilada Bake Recipes

BEEF ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 350°
• In a large skillet brown and crumble the ground beef, drain any excess grease.
• Add the onions, garlic and salt saute for about 5 minutes until the onions are slightly softened. Stir in the 3 tbsp water, 2 tsp chili powder, 1 tsp cumin.
• If using the cilantro, stir it in now. Remove the pan from the heat.

BEEF ENCHILADA BAKE

Steps:

• Brown meat;drain.
• Stir in 1/2 cup salsa and Velveeta;cook and stir over medium low heat until Velveeta is melted.
• Spoon 1/4 cup meat mixture down the center of each tortilla;roll up.
• Place tortillas, seam side down,in a 9x13 inch baking dish.
• Top with remaining 1/2 cup salsa.
• Cover with foil and bake at 350 degrees for 15 minutes.
• Remove from oven and top with mexican cheese blend.
• Bake an additional 15 minutes,uncovered.
• I like to serve these with sour cream.

EASY CHEESY VELVEETA ENCHILADAS

Steps:

• Preheat oven to 400 degrees.
• Spray a baking dish with cooking spray fairly heavily.
• Chop the onion, can be however you like it from minced to rough chopped.
• Cut the Velveeta into one ounce portions.
• Soften the tortillas. I use a no-fat method by freezing my tortillas. When I take them from the freezer, I place the frozen package in the microwave and the water in the package steams the tortillas. You can soften them however you want,normally be heating the tortila with chicken broth, or vegetable oil until soft.
• Take one portion of the velveeta, a small amount of chopped onion, place on the tortillas and roll.
• Place the tortillas, seam side down, in the baking dish.
• Mix the can of chile and the can of soup together and pour over the enchiladas.
• Bake 20-25 minutes, until the cheese is melted and the topping is bubbly.
• Let cool a few minutes before serving.

ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.