Mexican Lasagna Crockpot Recipe

Mexican Lasagna Crockpot Recipe



Ingredients needed:

* 1/2 lb. ground beef
* 1/2 lb. sweet Italian sausage, squeezed out of the casings
* 1/4 cup chopped red onions
* 1 teaspoon of garlic powder
* 1 teaspoon of cumin
* 3/4 teaspoon of salt
* 1/2 teaspoon of pepper
* 1 can of petite diced tomatoes (14 1/2-oz)
* 1 can of diced green chilies (4 oz.)
* 1 cup of chunky salsa
* 12 corn tortillas, divided
* 1 can of black beans, rinsed and drained, divided (15 oz.)
* 1 cup of frozen corn kernels, divided
* 2 cups of shredded cheddar cheese
* 1 cup of shredded Monterey Jack cheese
* 1 can of sliced black olives, drained (approximately 2 oz. can)
* 6 green onions, sliced
* 1 large fresh tomato, chopped
* 1 avocado, coarsely chopped
* 1/4 cup chopped fresh cilantro

Preparation steps:

* Cook beef and sausage in a large skillet until beef is no longer pink, stirring to break up clumps. Drain off drippings.
* Add onion and next 7 ingredients, stirring to combine.
* Place 1/3 of the meat mixture in bottom of the crockpot.
* Top with 4 corn tortillas, breaking to fit as needed. Top with 1/3 of the beans and corn.
* Combine cheddar and Monterey Jack cheese in a bowl. Sprinkle 1/4 of the cheese mixture over the corn.
* Repeat all layers twice, ending with cheese.
* Cover and cook on low for 3 1/2 hours or until thoroughly heated and cheese has melted. Uncover and let stand for 10 minutes before serving.
* Top individual servings with black olives, green onions, chopped tomato, avocado, and cilantro.

Enjoy
(Serves 6)