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You are here: Home / crock pot / Crock Pot Mexican Lasagna {recipe}

Crock Pot Mexican Lasagna {recipe}

January 16, 2012 by Felicia

I have been eyeballing this recipe from Weelicious for quite some time!  Of course, anything in the crock pot is right up my alley because I can just throw it in and go.  And anything that is Mexican is great for my husband so this was the perfect combination.  I am happy to report that even the kids gobbled this up.  I was worried that it may be to spicy for Davis but he loved it!  Score!  This is also another great way to sneak in veggies if that is an issue in your household.

Again, the original recipe came from Weelicious which is a must see site if you have never been.  This is just my take on her original which leaves out a few items and steps.


Crock Pot Mexican Lasagna

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.

Fore more recipes head to: Balancing Beauty and Bedlam and Blessed with Grace.

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Filed Under: crock pot, Entrees, Fun Ideas, Recipes

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My name is Felicia (Go ahead, get the jokes out of the way). Now that you've told me "Bye" how about stopping by to say "Hi"! Learn More →

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