Mexican Beef and Beans

I was feeling very under the weather today and didn't want to have to cook anything at all. But, since it's Monday AND there's no school, I wanted to take advantage of my time and make more food so that I'd have all my lunches for the week. I kept searching and searching for recipes but every recipe I found kept calling for 1 or 2 ingredients that I didn't have and didn't have a substitute for. But eventually I came across this recipe and even though it called for something I didn't have, I was just like "eehhh screw it. I'm using black beans."

What you need:

6 corn (or flour) tortillas, in pieces

1 can (15 ounces) Ranch style beans or pinto beans--I used black beans bc it's all I had!

1 can cream of mushroom soup

1 can cream of chicken soup

1 can Rotel tomatoes (with juice)--Screw name brands, I used Winn Dixie brand tomoatoes with diced green chilies

1 lb. ground beef or turkey, browned with chili powder and garlic powder to taste, then drained

8 oz. Velveeta cheese, cubed or shredded

Add all ingredients to crock pot in the order given above. Cook on LOW for 3-4 hours. Serve with salad.

I'm going to serve mine over tortilla chips and salad, kind of like a snazzy way to top taco salad I guess. This could also be a dip, I think, because it's got a lot of meat in it but it's still kind of a weird consistency  It smelled...interesting while it was cooking lol. Kinda like farts(hey, just bein' honest).

It tasted really good and made a TON OF FOOD. I had it many different ways: as a dip for chips, as the topping for taco salad, as the filling for soft tacos... it was yummy any way I served it.
Rating for this dish: DELISH!