Freezer to Crockpot - Mexican Casserole

This is a fun, simple, and easy Mexican casserole that tastes great.  It's easy to throw together, and it works great for a freezer to crockpot recipe.  It's spicy comfort food that's a hot, filling meal.  

We usually make this in the oven, but our schedules have been so busy lately that the crock pot has been our go-to cooking venue.  I decided to try this for the crock, and it was easy as making it in the oven*.  

MEXICAN CASSEROLE 

1 to 1.5 pounds ground beef, browned, drained, and rinsed 

1 15-17 oz. can Ranch Style beans

1 can cream of chicken soup

1 14 oz. can RoTel tomatoes ( or diced tomatoes with green chiles)

When ready to cook, about 1-2 cups crushed tortilla chips, shredded cheese, sour cream, and salsa. Do not put the tortilla chips in until right before you're ready to serve.  Otherwise, you'll end up with a soggy mess! 

Brown ground beef, drain, and rinse.  In 1 gallon zippered freezer bag, place ground beef, ranch style beans, chicken soup, and tomatoes.  Squeeze out air and seal, then "massage" bag to mix ingredients well.  

When ready to cook, place mixture in crock pot and cook on low for 6-8 hours.  Approximately 10 minutes before serving, top with crushed tortilla chips.  Serve topped with shredded cheese, sour cream, and salsa.  

*The oven version of this is the same, except when you're ready to cook it, divide the crushed tortilla chips and place a layer on the bottom of the pan, top with casserole mixture, then top with more crushed tortilla chips.  Bake at 350 for 20-25 minutes, top with cheese, then return to the oven for about 5 minutes or until cheese melts.