Crockpot Mexican Lasagna Stack Up Food

SLOW COOKER MEXICAN LASAGNA

Steps:

• Heat 1 tbsp of olive oil in a large sauté pan and cook the onions for 3 minutes. Add the garlic and sauté an additional minute.
• Add the ground turkey meat, cumin, salt and chili powder and cook for 6-7 minutes until cooked through. Place turkey mixture aside and cool.
• In a large bowl, whisk the egg and sour cream together. Add the cooled turkey mixture, carrots, corn and cilantro and mix to combine.
• Spread a 1 cup of salsa on the bottom of the crock pot.
• Layer 5 tortillas on top of the salsa, cutting them if necessary to fit the crock pot and covering the salsa completely.
• Place half the turkey mixture on top of the tortillas and top with 1 cups of salsa and 1/2 cup of cheese.
• Add another layer of 3 tortillas on top of the cheese. Pour the remaining turkey mixture on top of the tortillas and top with another 1/2 cup of cheese.
• Top the lasagna with another layer of tortillas, pour the remaining salsa on top and cover with 1 cup of cheese.
• Cook on low for 2 1/2 hours.

CROCK POT LASAGNA

Steps:

• Brown ground beef, onion and garlic in frypan.
• Add tomato sauce, tomato paste, salt and oregano.
• Cook long enough to get it warm.
• Spoon a layer of meat sauce onto the bottom of the slow cooker.
• Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
• Repeat with sauce, noodles and cheeses until all are used up.
• Cover and cook on low for 4 to 5 hours.

CROCKPOT MEXICAN LASAGNA STACK UP

Steps:

• 1.Spray crockpot with cooking spray. Lay down layer of tortillas. Each crockpot will vary in size. Mine took 4 small tortillas to cover the bottom. 2.Next, spread a layer of tomatoes. 3.Sprinkle some chopped onions on top of the tomatoes. 4.Next spread a layer of black beans. 5.Cover beans with a layer of salsa. 6.Apply a generous amount of fajita seasoning. 7.Next layer on your chicken. 8.Cover chicken with a layer of corn. 9.Top corn with a layer of shredded cheese. 10.Like I said, all crockpots are different shapes and sizes. So keep layering until you are a couple inches from the top. I was able to repeat the layers 3 times. When you do reach the top, for the final layer, do a later of tortillas, topped with the rest of your tomatoes and cheese. 11.Cook on low for 3-4 hours or on high for 2 hours. Top with sour cream of avocado

MEXICAN ENCHILADA CASSEROLE/LASAGNA (CROCK POT)

Steps:

• 1) Put the chicken, beans, corn, and salsa all in the crockpot.
• 2) Cook on low for 8 hours or high for 4 hours.
• 3) When done, add package of cream cheese. Stir around until cream cheese is combined and all the meat has fallen apart, essentially becoming shredded.
• 4) Preheat oven to 400 degrees.
• 5) Line bottom layer of casserole dish (u can use any size, I usually make one big one, and one the size of a bread loaf pan) with corn tortillas. top off with cheese and part of can of enchilada sauce.
• 6) Add a 1 inch layer of the meat from the crock pot.
• 7) Repeat tortilla, cheese, and enchilada layer.
• 8) Repeat 1 inch layer of meat
• 9) End with another layer of tortilla, extra chees, and the rest of the enchilada sauce.
• 10) Put tin foil on dish and pop in oven for 30 minutes. Take off tin foil last 5 minutes.
• 11) Cut into pieces and serve with a dollop of sour cream on top.
• **Variations: You can use a spicy jack cheese instead of cheddar to add spice, along with using spicy salsa in the crock pot. I have also used fat free shredded cheddar and I only got rave responses. No one noticed it was a healthier cheese. Also, you can use pinto beans instead of black, and last, but not least, you can try boneless pork chops instead of chicken. They all come out yum.