RECIPE FOR CROCKPOT MEXICAN LASAGNA

RECIPE FOR CROCKPOT MEXICAN LASAGNA

INGREDIENTS

1 1/2 cups picante sauce, divided (mild, medium or hot)
4 whole wheat lasagna noodles, uncooked
1 (14 oz) can black beans, rinsed and
drained
1 lb ground beef or ground turkey
2 Tbsp taco seasoning
1 cup sour cream
2 Tbsp flour
1 cup shredded pepper jack cheese (or whatever other kind of cheese you
like)
Toppings:  sliced avocado, diced tomato, cilantro

DIRECTION

1.  Brown the ground beef/turkey over
medium-high heat.  Sprinkle the taco seasoning in and break up the chunks
of meat with a wooden spoon.  When the meat is browned completely, remove
from heat and drain off any excess grease.
2.  Pour 1/2 cup of picante sauce in
the bottom of the slow cooker.  Use a spoon to spread it over the entire
bottom of the slow cooker.
3.  Place 2 of the lasagna noodles in
the bottom of the slow cooker.  Break up the noodles to fit, if needed.
4.  Pour 1/2 of the beans evenly over
the lasagna noodles.  Pour 1/2 of the beef over the beans.
5.  In a small bowl mix together the
sour cream and flour.  Spoon half the sour cream over the top of the beans
and spread as evenly as possible.
6.  Repeat the steps:  1/2 cup
of the picante sauce, 2 noodles, beef, sour cream, and finally the last of the
picante sauce.
7.  Cover and cook on HIGH for 2
hours or on LOW for 4 hours.  Sprinkle the cheese on top and cover for about
10 minutes until it’s melted. Scoop down deep to get all the layers and serve with all your favorite toppings.

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