Oilfield Cafe: Tijuana Pie


Before I begin, I just have to thank my mother-in-law for this recipe so, thanks, Jonise!

I love simple recipes. I also love simple recipes that I can make in my crock-pot, from prep to finish,  in less than two hours. The less I have to turn on my oven, the better.  This recipe feeds quite a few people and is very tasty. Anytime I make something and my husband thanks me more than once for making it, it’s a definite keeper!

Here’s what you’ll need:

– A pound and a half of ground chuck (I used two pounds because I had no idea what I’d do with the leftover 1/2 lb.)

-1 package of taco seasoning mix

-1 can Rotel tomatoes

-1 small can tomato sauce (8 oz.)

-1 large bag plain tortilla chips

-1 can cream of mushroom soup

-1 can cream of chicken soup

-1 can ranch style beans (I used pinto beans because the grocery store was out of ranch style)

-10 oz. grated cheddar cheese


Here’s how you make it:

-Cook and drain meat

-Add taco seasoning (the recipe doesn’t say to, but I added the amount of water recommended on the taco seasoning packet)

-Add tomatoes, beans, and tomato sauce

-Grease crock-pot with butter

-Crush 1/3 chips and put in crock-pot

-Layer 1/3 meat mixture, 1/3 can of each soup and 1/3 cheese

-Continue layers until you have 3 complete layers, ending with cheese

-Cook on high for 1 hour, or on low for 2 hours.

If you would rather use your oven, place in a large casserole dish and bake at 350 for 45 minutes to an hour.


What are your favorite crock-pot recipes? Comment below or send me a tweet!

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About Jaimie

Jaimie is 26 years old, wife of five years to JR, and mother of two beautiful children: Ashley, 4 and Justin, 1. When not spending time with her family, and watching movies based on Jane Austen novels, she finds new ways to live a healthy and fulfilling life. Jaimie lives in Fayetteville, North Carolina. Follow Jaimie on Twitter or on her blog, Education of an Oilfield Wife!

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