RO*TEL Across America Recipe Contest

RO*TEL Mexi-Bake

by Kim from TN

Easy All-in-One Mexican Meal bursting with flavor!

AVERAGE RATING

Category

Main Dish

Prep Time

15 minutes

Servings

6 to 8

Recipe Ingredients

6 flour tortillas
1 lb ground Beef or Turkey
1 package Taco Seasoning Mix
1 can Red Kidney Beans (rinsed and drained)
1 can RO*TEL tomatoes
1/4 cup Velveeta Cheese
2 cups Shredded Mexican Blend Cheese
1 jar Salsa (15.5 oz)
1 5.4 oz bag of Mexican Rice
Tortilla Chips
Sour Cream

Directions

Preheat oven to 350 degrees.

Drain can of RO*TEL Tomatoes, saving the juice in a measuring cup. This should yield about 1 cup of Rotel Juice. Prepare Mexican Rice as directed on package, instead of using 1 3/4 cup water, use 1 cup RO*TEL drained Tomatoe Juice and 3/4 cup water.

Brown and drain ground beef in a saute pan. Return beef to pan over medium heat, add taco seasoning mix and 1/4 cup water. Mix thoroughly and reduce until most of the liquid has evaporated. Add 1/4 cup Velveeta cheese, RO*TEL tomatoes, and kidney beans. Reduce heat to low and cook until cheese is incorporated and melted.

In a large casserole dish, place a single layer of tortilla shells on the bottom of the dish. Spread half of the Salsa over the tortilla shells, half the ground beef mixture, half of the rice, and 1 cup of the shredded cheese. Repeat layer of tortilla shells, using the rest of the ingredients.

Place in oven for about 20 to 25 minutes until hot and bubbly.

Serve Mexican Bake topped with Sour Cream. Great with Tortilla Chips, Salsa, Guacamole, or Rotel Dip.

Serves 6-8.

**This dish is a great make ahead meal. Make the Mexican Bake in Oven Safe Tupperware and freeze it. The night before serving the dish, I put it in the refrigerator to thaw.