Mexican Lasagna

One of my favorite and most popular Crock Pot recipes is my Lasagna...I was looking to do a Mexican version of it for a Taco party I was having, so I came up with this version and everyone loved it!...First was coming up with the sauce ..it couldn't be Italian tasting like my original lasagna so I decided to add Salsa and enchilada sauce along with tomato sauce the last time I made it I also added a can of Tri-Bean blend to it which was a good addition...I have also added green chiles which can be optional...You could even add corn to sauce if you like...You can make this spicier also by what salsa you want to use..A lot of Mexican lasagnas call for using flour tortillas as your layers but I like using regular lasagna pasta noodles, you also add them uncooked....I have also made this with gluten free lasagna noodles and it was amazing!...This took less than 4 hours to cook on low which I do to prevent burning on the bottom..Next time I am going to make my Mexican Pizzas along with it...It could be a MexItalian night!...Here is how I made this...Enjoy!

INGREDIENTS

SAUCE

1 pound ground sirloin

1 small onion diced

1 Jar Salsa (I used Chi Chi's mild)

1 can enchilada sauce ( I used mild)

1 can tomato sauce or petite diced tomatoes

+ 1 can of water

1 can tri- bean blend 

1 small can green chiles (optional)

LAYERS

1 box lasagna noodles or Gluten free version

1 can re fried beans

Shredded Cheese ( you can use your choice, cheddar, fiesta cheese or a combination)

you may need 1-2 bags

SAUCE

1. Preheat Crock pot to low

2. Ladle sauce in bottom to cover

3. Add uncooked lasagna noodles to fit

4. Drizzle more sauce over noodles then spoon half the can of re fried beans on top

5. sprinkle cheese over beans then cover with a layer of sauce

6. add another layer of noodles then repeat with the rest of the re fried beans then cheese

drizzle more sauce on top

7. You will end with a layer of noodles covered with sauce making sure all noodles are covered

8. Cook for 3-4 hours on low then top with cheese

Serve with Sour Cream if you like

**If by chance you don't end up with enough sauce to cover you can always add more enchilada sauce on top..you also want to make sure top layer stays submerged in sauce while cooking so it doesn't dry out

This is what it looks like finished...you can slice then scoop portions out