Crock Pot Mexican Lasagna {recipe}

Ingredients

• 1 lb
  ground beef
• 1 tsp
  ground cumin
• 1 tsp
  salt
• 1/2 tsp
  chili powder
• 1
  egg
• 1/2 cup
  fat free sour cream
• 1 cup
  carrots (peeled and grated)
• 1 cup
  frozen or fresh corn kernels (need to defrost if frozen)
• 1/4 cup
  cilantro (chopped fine)
• 12
  corn tortillas
• 2 cups
  shredded cheese (mexican blend)
• 2 16 oz
  jars of mild, chunky salsa

Cooking Directions

1. Brown ground beef over medium heat.
2. Add cumin, salt and chili powder and simmer for a few minutes.
3. Place your meat mixture aside to cool.
4. Whisk the egg and sour cream together in a separate bowl.
5. Add the meat mixture, cilantro, carrots and corn and mix well.
6. Spread one cup of salsa on the bottom of the crock pot.
7. Layer tortillas across the bottom of the crock pot until the bottom is completely covered. You can tare them in order to make them fit.
8. Pour half of the meat mixture over the tortillas and top with 1 cup of salsa and 1/2 cup of cheese.
9. Add another layer of tortillas and pour the remaining meat mixture on top.
10. Add another half cup of cheese on top of the meat mixture.
11. Add another layer of tortillas.
12. Pour the remaining salsa on top and cover with 1 cup of cheese.
13. Cook on low for 2 – 2 1/2 hours.