- Prep: –
- Cook Time: 4 hr
- Total: 4 hr
- Serving: 6-8 servings
Slow cooker Mexican casserole.
- 6 corn tortillas, cut in strips
- 1 pound lean ground beef, browned and drained
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (10.75 ounce) can cream of chicken soup
- 1 (14.5 ounce) can chopped tomatoes with green chile
- 8 ounces Velveeta cheese, cubed
- Place the tortilla chips in the slow cooker. Layer the beef, soup and tomatoes and top with cheese. Cover and cook on low for 3-4 hours.