I found this recipe at http://mrsmamahen.blogspot.com/  If you have a moment, check out her blog.  Conni is a military wife and mother of 3 whose husband is in the Army. They are currently stationed in Alaska.  She posts several recipes as well as articles about military life and living in Alaska (I love to see her pics of the Aurora Borealis!).

I came across this recipe a few months ago and thought it looked like something that Kevin would enjoy (he really likes Mexican-type food).    I’ve made this a few times and every time that I do, I rarely have leftovers.   Tonight, he even said that this was becoming a favorite meal.

Basically, the recipe calls for ground beef (I used Morning Star “crumbles” since we are meatless),  black beans (I’ve tried other beans and for this recipe, I think that the black are best), taco seasoning, onion, diced tomatoes with chiles, and salt (I used sea salt because I didn’t have the regular iodized salt that we know and love), and both Cheddar and Monterey Jack cheese (the recipe called for Pepper jack, either will work fine).

 

 

 

 

Dice the onion (and if you have goggles, wear them so that you won’t cry in front of your family……prompting them to ask what’s wrong……and you can tell them that “Mommy ran out of chocolate!”).

 

 

 

 

 

In a skillet, cook your meat and onion (and as it cooks, the need to cry will lessen)

 

 

 

 

 

 

Add the diced tomatoes & chiles

 

 

 

 

 

 

Add your black beans, rinsed & drained

 

 

 

 

 

 

Add your taco seasoning and salt, and mix ingredients thoroughly

 

 

 

 

 

Bring out your slow cooker, or in my case, my grandma’s circa 1970’s Rival Crock Pot that works as well as it did when it was brand new!

 

 

 

 

 

For layering, start with a 1/2 Cup of the meat mixture on the bottom of your cooker.

 

 

 

 

 

 

Lay a tortilla on top

 

 

 

 

 

 

Add another 1/2 Cup of the meat mixture

 

 

 

 

 

Top with some of the shredded cheese

 

repeat the layers until you have the last of the meat & cheese on the top.

Cover, and ……………….

 

 

 

Set your crock pot (ahem, “slow cooker”) to low.

 

Then, leave your kitchen (because you have a kid who has been assigned to do the dishes, and fully capable of doing so), grab a soda, relax on the couch, and watch an episode of “Gilmore Girls” or a chick flick, while your dinner is cooking!

 

 

Slow-Cooker Mexican Lasagna (by Conni Smith, aka “Mrs. Mama Hen”)

1 lb Ground Beef

1 Onion, diced

1 Tablespoon Taco Seasoning

1 14 oz can Black Beans, drained and rinsed

1 14 oz can Fire Roasted Diced Tomatoes with Green Chiles

1/2 teaspoon of Salt

6-8 flour tortillas

1 1/2 Cup grated Cheddar Cheese

1 1/2 Cup grated Pepper Jack or Monterey Jack cheese

Sour Cream for topping.

In a skillet, cook ground beef and onion until fully cooked.  Remove from heat.

Stir in taco seasoning, tomatoes & Green Chiles, black beans and salt.

Spread about 1/2 Cup of the meat mixture into the bottom of your slow-cooker.

Tom with tortilla (tear the tortilla if you need to make it fit.)

Tom with another 1/3-1/2 Cup meat mixture and cheese

Repeat.  Alternated the layers with the two different cheeses.  The final layer should have a little of both kinds.

Place the lid on your slow cooker and cook on low for 3-4 hours.

Cut into wedges, and serve with sour cream or any other topping you wish.

Supper’s on!