Crock Pot Mexican Dish


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.


  • 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


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


  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.
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Born in Kentucky, I am a wife and mom to 1 son and 2 daughters . I have an ink pen obsession, as well as a love for all things planner. I have been married for 10 years to my high school crush. I am a member of the church of Jesus Christ of Latter Day Saints.

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