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Crockpot Mexican Lasagna Recipe

   
 

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     Crockpot Mexican Lasagna

Category   Entrees - Maindishes
Sub Category   None

Ingredients
 

Instructions
12-14 tortillas (I used small corn tortillas) - 2 cups of shredded Mexican blend cheese - 1 tbsp of fajita seasoning - 28oz can of tomatoes - 15.5 oz can of black beans - 15.5 oz can corn (or frozen) - 2 cups of salsa - 2 cups of shredded chicken (or veggie chicken) - 1 small onion, chopped
Spray crockpot with cooking spray. Lay down layer of tortillas. Each crockpot will vary in size. Mine took 4 small tortillas to cover the bottom. Next, spread a layer of tomatoes. Sprinkle some chopped onions on top of the tomatoes. Next spread a layer of black beans. Cover beans with a layer of salsa.
Apply a generous amount of fajita seasoning. Next layer on your chicken. Cover chicken with a layer of corn. Top corn with a layer of shredded cheese. Like I said, all crockpots are different shapes and sizes. So keep layering until you are a couple inches from the top. I was able to repeat the layers 3 times. When you do reach the top, for the final layer, do a later of tortillas, topped with the rest of your tomatoes and cheese.
Cook on low for 3-4 hours or on high for 2 hours. Top with sour cream


Originally Submitted
5/22/2012





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