Beef Enchiladas Ole

• 1 lb. ground beef
• 1/2 lb. (8 oz.) Mexican VELVEETA, cut into 1/2-inch cubes, divided
• 1 cup TACO BELL Thick & Chunky Salsa, divided
• 12 flour tortillas (8 inch)

1. Brown meat in large skillet; drain.
2. Stir in half each of the Mexican VELVEETA and salsa; cook until VELVEETA is completely melted, stirring frequently.
3. Spoon scant 1/4 cup meat mixture down center of each tortilla; roll up.
4. Place, seam-sides down, in single layer in microwaveable dish.
5. Top with remaining salsa and VELVEETA; cover with waxed paper.
6. Microwave on HIGH 4 to 6 min.
7. or until VELVEETA is melted.

ground beef, velveeta, taco, flour tortillas

Taken from www.kraftrecipes.com/recipes/-17375.aspx (may not work)