Brown the meat and drain grease. Drain and add the rotel, taco seasoning (about half a package), beans, and the can of enchilada sauce. Mix and continue to heat. Cube the Velveeta and add to meat mixture.
Spray the bottom of a 13 X 9 glass pan and line with tortillas, add 1/3 of the meat/cheese mixture, add another layer of tortillas, another layer of meat, and then once more of both. Cover the top with shredded cheese and bake for 15 minutes at 350 degrees.
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|Serving Size: 1 Serving (2295g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2831 (58%)|
|Amt Per Serving||% DV|
|Total Fat 314.6g||419 %|
|Saturated Fat 150.7g||753 %|
|Monounsaturated Fat 116.4g|
|Polyunsanturated Fat 12.1g|
|Cholesterol 1040mg||320 %|
|Sodium 4227.3mg||146 %|
|Potassium 5204.5mg||137 %|
|Total Carbohydrate 215.3g||63 %|
|Dietary Fiber 52.7g||211 %|
|Sugars, other 162.6g|
|Protein 303.6g||434 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4913
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