Velveeta Enchilada Bake

Velveeta Beef Enchilada Bake

1 lb. lean ground beef
1 can (14.75 oz.) cream-style corn
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
6 corn tortillas (6 inch), cut in half
1 can (10 oz.) ROTEL Diced Tomatoes & Green Chilies, undrained(If your not into spicy I would get the Mild Rotel)
Pre heat oven to 350°F.
Brown ground beef in large skillet; drain. Stir in corn and VELVEETA. Mix together until the velveeta is melted.Spoon 1/3 of the meat mixture into 8-inch square baking dish; cover with 6 tortilla halves and 1/4 cup tomatoes (rotel) .Repeat layers. Top with remaining meat mixture and rotel; cover with foil and bake for 25 min. or until heated through and bubbly.Garnish with cilantro.

I got this from mommieskitchen.net.

Next time, I will probably add salt and pepper to the meat mixture and shredded cheese on top.
It was really good and seemed like a shortcut way of making enchiladas.