Slow Cooker Mexican Lasagna
As an option, one or all of the salsa verde layers can be replaced with additional enchilada sauce.
Serves: 8Hands-on: 25 minutesTotal: 3 hours 35 minutesDifficulty: Medium
- 1 Tbsp. olive oil
- 1 lb. lean ground beef
- 1 medium-sized onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 1 Tbsp. chili powder
- 2 tsp. paprika, sweet or smoked
- ½ Tbsp. ground cumin
- 1 can (15 oz.) fire-roasted diced tomatoes, drained
- 1 can (15 oz.) black beans, drained and rinsed
- 1 bag (12 oz.) frozen corn, defrosted
- 1 jar (15.5 oz.) salsa
- 12 corn tortillas (6")
- 2 packages (8 oz.) shredded Cheddar cheese
- 1 cup enchilada sauce
- 3 green onions, thinly sliced
- Heat oil in a large skillet over medium-high heat. Add the beef. Cook the beef, breaking up pieces with a spoon, until no pink remains. Add the onion and garlic. Cook, stirring frequently, for 5 minutes until onions are softened. Add the chili powder, paprika, and cumin. Stir for 1 minute. Stir in the tomatoes, black beans, and corn. Remove from heat and set aside.
- Spread half of the jar of salsa in the bottom of a 6-quart slow cooker. Place 2 or 3 tortillas over the sauce, overlapping or tearing the tortillas as necessary to fit.
- Spread half of the beef mixture over the tortillas. Top with half of the cheese.
- Place another layer of tortillas on top of the cheese. Pour all of the enchilada sauce evenly over the tortillas, followed by the remaining beef mixture. Add a final layer of tortillas over the rice mixture. Pour the remaining salsa evenly over the tortillas, using the back of a spoon to spread the sauce, followed by the remaining cheese.
- Cover and cook on high for 2½–3 hours, or until the cheese has completely melted and the sauce is bubbling. Allow the casserole to sit for 10 minutes before serving. Serve topped with green onions.