MEXICAN MEAT PIE

Mexican Meat Pie image

Anything with Rotel is sure to be good. You can make this ahead and then bake. From Deep in the Heart of Texas cookbook. I use reduced fat Velveeta.

Provided by Vicki in CT

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs ground beef
1 large onion, chopped
15 ounces Rotel Tomatoes, extra hot preferred
12 corn tortillas
15 ounces ranch style beans
1 lb Velveeta cheese, sliced
15 ounces cream of chicken soup

Steps:

Brown meat with onions. Drain.
Put back in skillet.
Add tomatoes.
In a 9X13" pan layer 1/2 of tortillas (may cut to fit), meat, beans, and cheese. Repeat.
Top with soup.
Bake at 350 degrees for 45 minutes.

Nutrition Facts : Calories 545.9, Fat 29.8, SaturatedFat 14.2, Cholesterol 106.9, Sodium 1884.2, Carbohydrate 38, Fiber 4.8, Sugar 8.7, Protein 31.5

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