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    What You Need
    • 1 pound lean ground beef
    • 1 10 3/4 ounce can reduced-sodium condensed cream of chicken soup
    • 1 1/4 cups cubed VELVEETA (1/2-inch cubes), divided (8 oz.)
    • 6 corn tortillas (6 inch), cut in half
    • 1 10 ounce can RO*TEL® Diced Tomatoes & Green Chilies, undrained
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    How to Make Corned Beef and Cabbage

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    Make It
    Heat oven to 350 degrees F.
    Brown meat in large skillet; drain. Stir in soup and 1 cup VELVEETA.
    Spoon 1/3 of the meat mixture into 8-inch square baking dish; cover with 6 tortilla halves and 1/4 cup RO*TEL®. Repeat layers. Top with remaining meat mixture, RO*TEL® and VELVEETA; cover.
    Bake 25 minutes or until heated through.
    RO*TEL® is a product of ConAgra Foods, Inc.

    nutrition information

    Per Serving: cal. (kcal) 290, Fat, total (g) 13, chol. (mg) 70, sat. fat (g) 6, carb. (g) 21, fiber (g) 2, pro. (g) 22, vit. A (IU) 729, vit. C (mg) 2, sodium (mg) 840, Percent Daily Values are based on a 2,000 calorie diet
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