My husband and I both love Mexican food. This recipe can be made as hot as you like with the addition of jalapeņo peppers.
| 6 | corn (or flour) tortillas, torn in pieces | |
| 1 | can | Ranch style beans |
| 1 | can | cream of mushroom soup |
| 1 | can | cream of chicken soup |
| 1 | can | Rotel tomatoes (with juice) |
| 1 | lb. | ground beef or turkey with chili powder and garlic powder to taste, browned and drained |
| 8 | oz. | Velveeta, cubed |
Place in order given in your Crockery Pot. Cook on low 3 to 4 hours. Serve with salad.