Mommy's Kitchen - Recipes From my Texas Kitchen: The Velveeta Kitchenistas are Back!!! Plus Velveeta's Beef Enchilada Bake

Monday, February 1, 2010

The Velveeta Kitchenistas are Back!!! Plus Velveeta's Beef Enchilada Bake

Hi everyone I am excited to announce the return of the Velveeta Kitchenista's. I'm so thrilled that Velveeta has asked me to be a Spokes blogger again for 2010.

 I had so much fun last year with all my menu planning ideas. I just don't know how it could possibly get any better. Well, this time it is going to be a little different than before.

Thoughout 2010 me and the four other Velveeta Kitchenistas will be bringing you video posts of some pretty tasty Velveeta dishes and lots of different ways to Velveeta It!

To start off today I am posting my first Vlog post, and it's for Football Food. Now who doesn't like that.

I have to admit I look forward to all the yummy food more than I do the actual game. My favorite part is planning all the yummy snacks we will be having for any of the big games.

You see it's not about the game for me, just the food.Velveeta has always been a part of our football menu for as long as I can remember.

A game just isn't a game without Velveeta's Famous Queso Dip. Well, today I am bringing you a recipe for something a little different, Velveeta's Beef Enchilada Bake. Were all used the normal chips, dips, hamburgers and hot dogs.

How about something different and a little bit more filling that the usual football eats. I think your really gonna like this dish.

This recipe makes 6 servings, but if you plan on having a bigger crowd over for the game, this recipe can easily be doubled using a 9 x 13 in baking pan.

You can view the recipe below and watch the video to see just how easy it is to make this yummy enchilada bake.

For more great ways to Velveeta It visit
You can also follow Velveeta on their Face book page.
and become a Fan.

Velveeta Beef Enchilada Bake

1 lb. lean ground beef
1 can (14.75 oz.) cream-style corn
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
6 corn tortillas (6 inch), cut in half
1 can (10 oz.) ROTEL Diced Tomatoes & Green Chilies, undrained
(If your not into spicy I would get the Mild Rotel)

Pre heat oven to 350°F. Brown ground beef in large skillet; drain. Stir in corn and VELVEETA. Mix together until the velveeta is melted.

Spoon 1/3 of the meat mixture into 8-inch square baking dish; cover with 6 tortilla halves and 1/4 cup tomatoes (rotel) .

Repeat layers. Top with remaining meat mixture and rotel; cover with foil and bake for 25 min. or until heated through and bubbly.

Garnish with cilantro (optional)

Prep Time: 20 min Total Time: 45 min Makes: 6 servings, 3/4 cup each
Disclosure: I have partnered with VELVEETA to serve as one of five VELVEETA it! Kitchenistas. I have been compensated for my time commitment to the program, which includes vlogging about my cooking experiences with VELVEETA and developing one original VELVEETA-based recipe. I have also been compensated for the food purchased for my VELVEETA vlogs. However, my opinions are entirely my own and I have not been paid to publish positive comments.
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Amy said... #

I really enjoyed the video post! We don't really do football at our house but we do FOOD! lol!
I think I'm going to make that Enchilada bake this weekend.

kitchen koala said... #

You're right--Velveeta and football are great parnters! That enchilada bake sounds great, and easy too. I think I have everything but the corn tortillas already.

Darlene said... #

YUM...that really looks easy and delicious. I LOVE things made with Velveeta anyway! Thanks for sharing.♥

The Japanese Redneck said... #

Looks good. Velveeta is good stuff!

Mary said... #

Very cool Tina! And, of course, I love Velveeta, so I'll be watching for your recipes.

Micha said... #

Yum! This will be on the menu this month for sure.

Anne M. said... #

This look yummy & easy! Thanks for sharing and being brave enough to do a vlog too =)

Jane said... #

Hi Tina,
You're such a natural in front of the camera! Nice job! The recipe looks yummy!

Rachel said... #


So glad to be back at it again! AND working with you again ;-) wee hee

anne said... #

good for you tina! keep up the great work! anne

DailyChef said... #

Wow, this looks fantastic! I can't wait for Sunday...and now I have more than the game to look forward to!

Cheryl@SomewhatCrunchy said... #

Whoa baby that looks good! I miss cheese, it was a great love of mine before I realized I'm allergic to dairy.

Leslie said... #

Great video! Yummy dish too!

pkrains said... #

Tina, I'm sure you meant "mild" Rotel, instead of "milk" Rotel, right? I don't think I've ever seen that in the stores. Thanks for the great recipes!

Mommy's Kitchen said... #

Thanks for catching that. Yes it is mild LOL. I was surprised that the original was still a bit spicy. Great for adults but the kids wont eat to many spicy things.

Teresa Cordero Cordell said... #

Hey there Tina. How are you? I like Velveeta. Some people say it's just processed cheese food and not the real thing, but it sure does make a great queso and grilled cheese sandwich. Your enchilada bake sounds yummy.

Anonymous said... #

Great taste, however, it came out more like a queso dip than a casserole. I think it's lacking something... I can't quite put my finger on it. Also, it could benefit from a mixture of Velveeta and shredded cheddar/monterrey jack cheese. I'm still a regular visitor on your site. Love your recipes!

Live.Love.Eat said... #

I'm with you, I enjoy the food and the gathering more than I do the reason why. The bake looks great! Fat free too, right?

BrittanyF24 said... #

I just fixed this for dinner, and it was great! I thought it was very much like a casserole, the only thing I added was a bunch of shredded cheese on top, which I do to everything! It had a great taste to it, thanks so much!!