Crock Pot Mexican Lasagna
Recipes Beef Main Dish Mexican Pasta Slow Cooker
Description
Who says that lasagna has to be made just the Italian way? Try this Mexican inspired dish for a change. You'll love it.
Ingredients
2 packets taco seasoning or 8 T., divided
8 oz. cream cheese, softened
1 c. sour cream
14 oz. can refried beans
32 oz. salsa, divided
16 oz. traditional lasagna noodles, uncooked
2 lb. ground beef, browned and Drained
1 c. water
14 oz. can Mexicorn
2 small cans olive slices, drained
3 green onions, sliced
2 c. shredded Mozzarella cheese
2 c. shredded Cheddar cheese
Directions
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Mix 1 T. taco seasoning with cream cheese, sour cream and refried beans; set aside.
Brown ground beef in a skillet, discard excess grease. Sprinkle meat with remaining taco seasoning and water; set aside.
Spoon just enough salsa on the bottom of a 6 quart crock pot to prevent noodles from sticking.
Cover the bottom of the crock with lasagna noodles, breaking noodles to fit, if necessary.
Layering Steps:
Spread 1/3 of the bean mixture over the noodles; top with 1/3 of the beef, 1/3 of the corn and 1/4 of the olives.
Mix cheeses together in a bowl; top lasagna layer with 1 c. cheese. Top with 1/4 of the salsa; place noodles on top.
Repeat layer steps 2 more times, ending with noodles; pour remaining salsa on top of noodles. RESERVE the remaining cheese, olives and green onions until the end.
Cover the crock pot; cook for 3 1/2 - 4 hours on High.
Just before serving, cover lasagna with remaining cheese, olives and green onions.
8 servings.