Mexican Crockpot Lasagna
Serving Size / Yield
- 2 16 oz. jars salsa
- 2 packs taco seasoning
- 8 oz. cream cheese, softened
- 1 C. sour cream
- 14 oz. can refried beans
- 16 oz. lasagna noodles, uncooked
- 2 lb. ground beef, browned and drained
- 1 C. water
- 14 oz. can Mexicorn
- 2 cans olive slices, drained
- 3 green onions, sliced
- 2 C. shredded mozzarella
- 2 C. shredded cheddar
Mix one tablespoon of seasoning mix with cream cheese, sour cream, and beans. Set it aside.
Brown ground beef in a skillet and prepare taco meat with remaining taco seasoning and water. Set it aside.
Spoon some salsa on the bottom of your crockpot to keep the noodles from sticking.
Cover the bottom of the crockpot with regular, uncooked lasagna noodles.
Spread 1/3 of the bean mixture over the noodles and top with 1/3 of beef, 1/3 of corn and 1/4 of olives.
Mix cheeses together in a bowl and top lasagna layer with one cup of cheese.
Top with 1/4 of salsa and place noodles on top.
Repeat the layering steps two more times, ending with noodles and then pour remaining salsa on top of noodles.
Place the lid on the crockpot and cook for about 4 hours on high.
Before serving, cover with remaining cheese, olives, and sour cream.