Prep: 30 Mins Cook: 25 Mins
roasted beef cubes with bird's eye mixed vegetable and enchilada sauce

Roasted beef veggie bake


  • 1 package (16-oz.) frozen mixed vegetables
  • 1/2 cup ORTEGA Enchilada Sauce
  • 1/2 cup chicken broth
  • 9 slices American processed cheese
  • 1 cup colby jack cheese
  • 2/3 cups Parmesan cheese
  • 1/8 cup chopped fresh cilantro


Preheat oven to 425°F.
Bake beef cubes about 30 minutes in a 9x13x2-inch baking pan. Remove from oven.
Spread out 1/2 bag of vegetables over meat. Pour enchilada sauce and broth over vegetables. Place 9 slices of American cheese on top and sprinkle with 3/4 cup of Colby Jack cheese and 1/3 cups of Parmesan cheese on top.

Place remaining vegetables on top of cheese, cover with aluminum foil and bake for 30 minutes.

Remove from oven and uncover; spread cilantro and remaining cheese on top. Bake uncovered for an additional 20 to 25 minutes.
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