Go Back
Print

Crock-Pot or Not Mexican Lasagna

Author Sonja

Ingredients

  • 1 pound ground beef turkey, or chicken, cooked
  • approximately 28 oz of salsa if using can diced tomatoes instead, add 2 T taco seasonings, & chop up some onions and mince two garlic cloves. I added more veggies like spinach & broccoli to healthify and blend it into the salsa
  • 1-2 cups of your favorite shredded cheese I used medium cheddar and raw milk cheddar cheese
  • 7.5 oz. container ricotta cheese about half a 15 oz. container~use more if you desire
  • approximately 8 10 inch whole wheat tortillas

Instructions

  1. Cover the bottom of the crock-pot with a thin layer of salsa.
  2. Combine cooked meat, and the remaining salsa together.
  3. Place a layer of tortillas in the slow cooker.  Tear them to fit if needed.
  4. Place a layer of the ricotta cheese, using 1/3 of what you have.
  5. Sprinkle 1/3 cup of the cheddar cheese or cheese of your choice on the ricotta.
  6. Place 1/3 of your salsa/meat mixture on the cheeses.
  7. Repeat laying until you are out of ingredients.
  8. Slow cook for 3 & 1/2-4 hours on high or on low for 5-7 hours.
  9. If baking, use a 9 x 13 baking dish, layering as stated above. Bake for 30-40 minutes at 350 degrees, until dish is completely cooked through and the cheese is nice and browned.