Ingredients:
1 lb. lean ground beef
1 can (10.75 oz.) reduced-sodium concensed cream of chicken soup
1/2 lb. Velveeta, cut into 1/2 inch cubes
6 corn tortillas (6 inch), cut in half
1 can (10 oz.) Ro*Tel tomatoes and green chilies, undrained
Directions:
Heat oven to 350 degrees.
Brown meat in a large skillet; drain.
Stir in soup and 1 c. Velveeta.
Spoon 1/3 of the meat mixture into an 8 inch square baking dish; cover with 6 tortilla halves and 1/4 c. Ro*Tel. Repeat layers.
Top with remaining meat mixture, Ro*Tel and Velveeta; cover.
Bake 25 minutes or until heated through.
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