Beef Enchilada Bake

• 1 lb. lean ground beef
• 1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
• 1-1/4 cups cubed VELVEETA (1/2-inch cubes), divided
• 6 corn tortillas (6 inch), cut in half
• 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

1. Heat oven to 350F.
2. Brown meat in large skillet; drain.
3. Stir in soup and 1 cup VELVEETA.
4. Spoon 1/3 of the meat mixture into 8-inch square baking dish; cover with 6 tortilla halves and 1/4 cup tomatoes.
5. Repeat layers.
6. Top with remaining meat mixture, tomatoes and VELVEETA; cover.
7. Bake 25 min.
8. or until heated through.

lean ground beef, condensed cream, corn tortillas, tomatoes

Taken from www.kraftrecipes.com/recipes/beef-enchilada-bake-129405.aspx (may not work)