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Crock Pot Mexican Lasagna

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

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!