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Beef Enchilada Bake & 3, 2, 1 Cake

Beef Enchilada Bake

1 lb lean ground beef
1 can cream of chicken soup
1/2 lb Velveeta, cut into 1/2” cubes
6 corn tortillas (6 inch) cut in half
1 can (10 oz) Ro*Tel Diced Tomatoes & Green Chilies, undrained.

Preheat oven to 350 degrees.  Brown meat in skillet; drain any excel liquid if needed.  Stir in soup and 1 cup Velveeta and heat until smooth.  Spread 1/3 of the meat mixture into an 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 and bake for 25 minutes.

3, 2, 1 Cake

1 box 1-step Angel Food Cake Mix
1 box Cake Mix – any flavor
Water
Ice cream cones – plain or sugar

In an Ziploc bag or container, combine the two cake mixes together and mix well.  For each individual cake serving, take 3 tablespoons of the cake mix combination and mix it with 2 tablespoons of water until blended.  Fill a microwave-safe container or ice cream cone 2/3 full and microwave on high for one minute.  Let cake cool and top with cool whip, fresh fruit, frosting or ice cream.

Keep remaining cake mix in a Ziploc bag or air tight container.