Beef Enchilada Bake - cooking recipe

Ingredients

1 pound lean ground beef
1 (14.75 ounce) can cream-style corn
1/2 pound VELVEETA(R), cut into 1/2-inch cubes
6 (6 inch) corn tortillas, cut in half
1 (10 ounce) can RO*TEL Diced Tomatoes and Green Chilies, undrained

Preparation

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