Crock-pot Mexican Lasagna

If it is Tuesday odds are we are eating something out of the crock-pot.  We have more activities on Tuesday than any other day.  I have found that crock-pot recipes are hit or miss.  A lot of times I have found they smell better than they actually taste and are lacking in the flavor department.  This recipe is always a crowd pleaser and one of our favorites.  Considering this week I am featuring our Frida Kahlo artist study it seems apropos to have a Mexican dish.

 

 

mexican lasagna finalMexican Lasagna

Ingredients:

  • 2 16 oz jars Salsa
  • 8 oz Cream Cheese, Softened
  • 1 Cup Sour Cream
  • 14 oz Can Refried Beans
  • 2 Envelopes Taco Seasoning (or 8 Tablespoons), Divided
  • 16 oz Traditional Lasagna Noodles- Uncooked- I found a box of Gluten free noodles that worked great because they were smaller in size and fit easily in my crock-pot
  • 2 lb Ground Beef Browned and Drained
  • 1 Cup Water
  • 2 Small Cans Olive Slices, Drained
  • 3 Green Onions, Sliced
  • 14 oz Can Mexicorn or regular canned corn if you can’t find it
  • 2 Cups Shredded Mozzarella
  • 2 Cups Shredded Cheddar

Directions:

1. Mix 1 tablespoon of the taco seasoning with sour cream, cream cheese and beans.

2. Brown the hamburger meet and the rest of the seasoning and water.

3. Pour enough salsa on the bottom of your crock-pot to keep the noodles from sticking to the bottom.

4. Mix cheeses together in a separate bowl.

5. Layer salsa, noodles, bean mixture, beef, corn, and olives and cheese mixture. Repeat until the ingredients are expended. I make sure my last layer is cheese.

6. Cook on high for 31/2 -4 hours.  I have also let this recipe go all day on the low setting.

7. I garnish the lasagna with sliced green onions.