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TexMex (Slow Cooker) Lasagna
Prep Time
15
minutes
mins
Cook Time
4
hours
hrs
10
minutes
mins
Total Time
4
hours
hrs
25
minutes
mins
Servings:
6
servings
Author:
Constance Smith - Cosmopolitan Cornbread
Ingredients
1
lb
ground beef
1
c
onion
diced
1
Tb
taco seasoning
14
oz
black beans
rinsed & drained
1
c
sliced black olives
optional
14
oz
fire roasted diced tomatoes with green chilies
(such as Rotel)
1/2
teaspoon
salt
optional
6-8
flour tortillas
2 1/2
c
grated "Mexican blend" cheese
sour cream for topping
Instructions
To begin, cook the ground beef and onion in a skillet until the meat is browned and the onion is tender.
Stir in taco seasoning, tomatoes & green chilies, black beans, olives, and salt.
Spread about 1/2 c of the meat mixture into the bottom of your slow-cooker.
Top with a tortilla. (Tear the tortilla if you need to make it fit.)
Top with another 1/3 - 1/2 cup meat mixture and a handful of shredded cheese.
Repeat the layers until you have used up all of your filling, then end with the shredded cheese.
Place the lid on your slow-cooker and cook on low 3-4 hours.
Cut into wedges and serve with sour cream and any other topping you like.
Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/texmex-lasagna/
Nutrition
Serving:
1
c
|
Calories:
523
kcal
|
Carbohydrates:
34
g
|
Protein:
32
g
|
Fat:
28
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
91
mg
|
Sodium:
793
mg
|
Potassium:
551
mg
|
Fiber:
7
g
|
Sugar:
3
g
|
Vitamin A:
359
IU
|
Vitamin C:
2
mg
|
Calcium:
317
mg
|
Iron:
4
mg
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@CosmopolitanCornbread