1poundground beef 93% leanturkey will work as well and as always less meat/meatless will do
118 ounce cancan red enchilada sauce
115 ounce cancan diced tomatoes
1 15 ouncecan black beanspinto or kidney are good too
1/2cupwater
1teaspoonMexican oregano
1teaspooncuminoptional
1 9ouncebox Barilla No Cook Flat Lasagna Noodles
2cupsshredded 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 layersI 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 temperatureIf 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!