Slow-Cooker Mexican Lasagna

I love using my slow-cooker, why on earth don't I use it more!?

Here's a simple dinner you might like to give a try soon.





In a skillet, begin cooking 1 pound ground beef, and a diced onion.


When it is fully cooked, turn off the heat and add in 1 Tablespoon of Taco Seasoning. I'll be posting my own taco seasoning recipe shortly.


Stir in a can of Fire-Roasted Diced Tomatoes with Green Chilies.


Rinse and drain a can of Black Beans.


And stir those in.


Finally, stir in some salt, around a 1/2 teaspoon or so. My taco seasoning does not have salt in it, so that the salt can be adjusted to whatever you are using it in.


In your slow-cooker, spread about 1/2 cup of the mixture into the bottom.


Place a tortilla over this, then scoop another 1/2 cup of the mixture.


My tortillas were actually too big, so the rest of them I tore into pieces to fit them better.

Sprinkle with about 1/3-1/2 cup of Pepper Jack Cheese.


Repeat with tortilla, mixture and cheese again...this time Cheddar cheese.




Repeat with all of these layers, until you have used all of your mixture. Alternate the layers with the different cheeses, and the final layer should have a little of both.

Turn your slow-cooker on to low, and cook for 3-4 hours.

Isn't this gorgeous?


Cut the Lasagna into wedges - this generally makes 6 servings. Lift a wedge out onto your plate and serve topped with a little Sour Cream....and anything else you would like.

Enjoy!



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Slow-Cooker Mexican Lasagna
by Conni Smith

1 lb Ground Beef
1 Onion, diced
1 Tablespoon Taco Seasoning
1 14 oz can Black Beans, rinsed & drained
1 14 oz can Fire-Roasted Diced Tomatoes with Green Chilies
1/2 tsp Salt
6-8 Flour Tortillas
1 1/2 cup grated Cheddar Cheese
1 1/2 cup Pepperjack Cheese
Sour Cream for topping

In a skillet, cook ground beef and onion until fully cooked. Remove from heat.
Stir in taco seasoning, tomatoes & green chilies, black beans and salt.
Spread about 1/2 c of the meat mixture into the bottom of your slow-cooker.
Top with a tortilla. (Tear the tortilla if you need to make it fit.)
Top with another 1/3 - 1/2 cup meat mixture and cheese.
Repeat. Alternate the layers with the two different cheeses. The final layer should have a little of both kinds.
Place the lid on your slow-cooker and cook on low 3-4 hours.
Cut into wedges, and serve with sour cream and any other topping you like.

Enjoy!


Printable Doc Version: Slow-Cooker Mexican Lasagna