Slow Cooker Mexican Lasagna

• Produce

  • 1 15.5 oz can Black beans
  • 2 cups Corn, frozen

• Condiments

  • 16 oz Salsa, fresh

• Pasta & Grains

  • 8 oz Oven ready lasagna noodles

• Baking & Spices

  • 2 tbsp Taco seasoning, homemade

• Bread & Baked Goods

  • 4 Taco flour tortillas, soft

• Dairy

  • 2 cups Cheese blend
  • 15 oz Ricotta cheese

• Deli

  • 1 lb Hamburger

• Liquids

  • 1/4 cup Water

Found on slowcookergourmet.net

Ingredients

• 1 pound hamburger
• 2 tablespoons homemade taco seasoning (or you can use 1 package taco seasoning)
• ¼ cup water
• 8 oz oven ready lasagna noodles
• 4 soft taco flour tortillas
• 16 oz fresh salsa
• 15.5 oz can black beans, drained and rinsed
• 2 cups frozen corn
• 15 oz ricotta cheese
• 2 cups shredded cheese blend

Directions

• Brown ground beef in skillet over medium high heat and drain off excess grease
• Stir in taco seasoning and water and let simmer for 3-4 minutes, remove from heat and set aside
• In a 9x13 casserole dish start by spreading ¼ cup salsa on bottom
• Top with 3½ lasagna noodles, ½ cup ricotta cheese, ¼ of the taco meat, ¼ cup beans, ½ cup corn, and ¼ cup salsa
• Repeat a second layer using 2 tortillas instead of lasagna noodles
• Repeat each of these layers again then finish off with lasagna noodles
• Top it all off with remaining ½ cup salsa and 2 cups shredded cheese
• Cover and cook on low for 5-6 hours or high for 2½ to 3 hours or until heated through and cheese melted