Crock Pot Mexican Dish

From www.cooks.com

My mom discovered this recipe recently and shared it with me.  I made it for the first time last week.  It was very easy and tasted good.  I served it with rice, salad and tortilla chips.

Ingredients:

• 6 corn tortillas, torn into pieces (don’t use flour – they’ll get too doughy)
• 1 can Ranch style beans
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can Rotel tomatoes, undrained
• 1 lb. ground beef or ground turkey, fried with chili powder and garlic powder to taste, and drained
• 8 oz. Velveeta, cubed

Directions:

Place in order given in your greased crock pot.  Cook 3 to 4 hours on low.  Serve with salad.

NOTES:

1. My mom made this, too, but she used 4 oz. of Velveeta and said it was plenty.  I used 8 oz. and thought it was just right.
2. I used two cans of cream of chicken soup instead of one cream of mushroom and one cream of chicken because I don’t like cream of mushroom.  It tasted just fine.
3. The meat directions were a little loosey goosey for me so I used a package of taco seasoning instead and it tasted great.  I browned the meat with the taco seasoning (did not add any liquid), drained the grease and then added the meat to the casserole.

Related posts:

Homemade Taco Seasoning Crockpot Mexican Chicken Mexican Chicken Taco Soup Four-Cheese Chicken Fettuccine Mexican Lasagna