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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Crockpot Mexican Lasagna Recipe

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This recipe for Crockpot Mexican Lasagna is from Beverly Sell's Recipe Collection, 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:  
2 pounds ground beef, browned (or use shredded cooked chicken if preferred)
1 onion, large, diced
1 green pepper
1 can chopped green chilies
1 jar (6oz) of picante sauce
1 package dry taco seasoning
1 can cream of chicken soup
1 can black beans
1 can corn, drained
1 package flour tortillas - small
2 cups (16 oz) shredded cheddar or mexican blend cheese
Salt, pepper, garlic powder to taste
Directions:
Directions:
Mix all ingredients except tortillas and cheese to beef.
layer into crockpot:
Start with flour tortilla, then meat mixture, then cheese. Repeat until all ingredients are used.
Cook on high for two hours.
Personal Notes:
Personal Notes:
This recipe came from Mae Smith from Prospect UMC in 2009. I actually prefer this made with shredded chicken rather than beef as in the original recipe but have included it in the beef section as that is how it was originally written. Either way it is easy and delicious!

 

 

 

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