Crock Pot Mexican Lasagna

There is nothing better for cold nights after busy days than a Crock Pot Lasagna, unless it’s my Crock Pot Mexican Lasagna! Bubbling layers of noodles beans, meat and cheese baked to perfection in the crock pot. You’ll need oven ready noodles for this recipe, so be sure to add them to your shopping list.

In my insane need to completely organize EVERYTHING (slightly ocd) I have cleaned my entire house, planned/prepped 8 full meals, shopped for a week, done all the laundry, left a complete detailed menu and even washed the windows so everything is in order. I absolutely cannot stand to sit or lay around in a dirty cluttered house and since that’s what I’ll be doing for at least a week I figured I better do it now before I try to do it on crutches and painkillers(woot!)

So the night before my surgery I am sitting in my spotless house feeling like something is undone and for the life of me I can’t remember what. Oh well I guess it’s too late now and whatever it is will just have to wait.

Crock Pot Lasagna
I am preparing a kickass crock pot lasagna to cook while we are at the surgery center. I thought I should pass on the recipe because it is so good. It is nice to come home to a hot meal that is not complete mush and this one holds up well.

Crock Pot Mexican Lasagna

Course: Lunch, Main Dish
Cuisine: Crock Pot/Slow Cooker, Mexican Inspired

Ingredients

  • 1 pound ground beef 93% lean turkey will work as well and as always less meat/meatless will do
  • 1 18 ounce can can red enchilada sauce
  • 1 15 ounce can can diced tomatoes
  • 1 15 ounce can black beans pinto or kidney are good too
  • 1/2 cup water
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin optional
  • 1 9 ounce box Barilla No Cook Flat Lasagna Noodles
  • 2 cups shredded sharp cheddar cheese-more if you like it cheesy

Instructions

  • brown the ground beef drain off the fat
  • reduce the heat, add the sauce, tomatoes, beans, water and spices
  • simmer for 10 minutes
  • layer in the crock pot 1/4 of the sauce, cheese, noodles-break in half to fit as needed
  • repeat
  • repeat
  • repeat
  • end with a cheese layer
  • Now you may only get 3 layers in your crock pot in that case just make your layers thicker(you can save any unused noodles as well) as long as the layers are pretty evenly distributed all will be good
  • refrigerate over night or plug in and cook on low 8 hours or high 6 hours

Notes

Crock pot size is important this was developed in a 6 quart oval crock pot if you have a smaller one cut the recipe in half or if you have a tall round crock pot you may need to make more layers
I always say that if you're making a crock pot recipe for the first time be sure to make it when you have the time for dinner to be late--crock pots vary in temperature
If you have not given Barilla No Cook Flat Lasagna noodles a try you really should, they are SO good. Also very fast and easy to use. I think they are the reason this does not turn to absolute mush. Try them!