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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Mexican Layered Lasagna (for your crock pot) Recipe

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This recipe for Mexican Layered Lasagna (for your crock pot) is from Cooking With Tammy, Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-5 flour tortillas size depends on the size of your crock pot
1 can refried beans
1 1/2 pounds ground beef
1 can enchilada sauce
1 sm can tomato paste
1 8 oz bag of shredded cheddar
small container sour cream
aluminum foil
Directions:
Directions:
Brown and drain ground beef.
In a small sauce pan put enchilada sauce and tomato paste. Heat and stir until completely combined.
Take an 18" sheet of aluminum foil and cut it long ways so that you have 3 18" strips. Place these strips in the bottom of your crock pot so that they cross each other in the bottom and hang over the edges (you will use these to lift out the Mexican lasagna onto a plate).
Place a small scoop of enchilada mixture in bottom of crock pot...on top of the aluminum strips.
Put some of the enchilada mixture into the ground beef. You want it to be moist, but not liquidy. (You may not use all of the enchilada mixture).
Now you start to layer...tortilla shell, refried beans, ground beef, cheddar cheese (keep doing this, but end with cheese). works best if you spread the refried beans onto the tortilla shell before you put it in the crock pot.
Should make about 4 layers.
Since all the ingredients are already cooked, it can be ready in as little as a couple hours on high or longer on low.
When done, use the aluminum strips to lift out of crock pot onto a plate (this may take two people).
Top with sour cream.
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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