Crock Pot Mexican Lasagna
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.