Slow Cooker Mexican Lasagna
Servings: 4 servings
Ingredients
- 1 pound ground turkey or beef
- 1 medium onion diced
- ½ green pepper diced
- 1 can 15 oz black beans, drained & rinsed
- 1 can 15.5 oz pinto beans, drained & rinsed
- 1 can 10 oz or homemade enchilada sauce
- non-stick cooking spray
- 5 flour tortillas 6-inch
- 1 cup Mexican blend cheese
Instructions
- In a large skillet, cook ground meat until browned, add onions and peppers and continue cooking until the vegetables are tender.
- Add the beans and 1/2 of the enchilada sauce to the beef mixture, mix well.
- Lightly spray the inside of the slow cooker with cooking spray.
- 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.
- Top with the remaining enchilada sauce and cheese. Cover and cook on low for 4-6 hours.