Slow Cooker Mexican Lasagna
Recipe type: Entree
Cuisine: Mexican
Yields: 4 servings
  • 1 pound ground turkey or beef
  • 1 medium onion, diced
  • ½ green pepper, diced
  • 1 cup black beans, drained & rinsed
  • 1 cup pinto beans, drained & rinsed
  • ¾ cup enchilada sauce
  • non-stick cooking spray
  • 5 flour tortillas (6-inch)
  • ¾ cup Mexican blend cheese
  1. In a large skillet, cook ground meat until browned, add onions and peppers and continue cooking until the vegetables are tender.
  2. Add the beans and ½ cup of the enchilada sauce to the beef mixture, mix well.
  3. Lightly spray the inside of the slow cooker with cooking spray.
  4. Layer in slow cooker: In the bottom of the slow cooker place 1 cup meat mixture, top with 1 flour tortilla, and 2 tablespoons grated cheese. Repeat the layers until you end up with a flour tortilla on top.
  5. Top with the remaining enchilada sauce and cheese. Cover and cook on low for 4-6 hours.
Recipe by Fluster Buster at