thank you so much! I can't wait to make this. have a nice weekend everyone, kathy
Sent via the Samsung Galaxy S™III, an AT&T 4G LTE smartphone -------- Original message -------- From: gail johnson <mama-g...@samobile.net> Date: To: cookinginthedark@acbradio.org Subject: [CnD] Crockpot Mexican Lasagna I like this recipe it is versitile. It is written in an easy to follow style. Crockpot Mexican Lasagna Prep time 10 mins Cook time 4 hours Total time 4 hours 10 mins Serves: 6-8 Ingredients - 12-14 tortillas (I used small corn tortillas) - 2 cups of shredded Mexican blend cheese - 1 tbsp of fajita seasoning - 28oz can of tomatoes - 15.5 oz can of black beans - 15.5 oz can corn (or frozen) - 2 cups of salsa - 2 cups of shredded chicken (or veggie chicken) - 1 small onion, chopped 1. Spray crockpot with cooking spray. Lay down layer of tortillas. Each crockpot will vary in size. Mine took 4 small tortillas to cover the bottom. Next, spread a layer of tomatoes. 2. Sprinkle some chopped onions & black beans on top of the tomatoes. 3. Cover beans with a layer of salsa & apply a generous amount of fajita seasoning. 4. Next layer on your chicken & corn. (pictured with vegetarian fake chicken) 5. Top corn with a layer of shredded cheese. Like I said, all crockpots are different shapes and sizes. So keep layering until you are a couple inches from the top. I was able to repeat the layers 3 times. When you do reach the top, for the final layer, do a later of tortillas, topped with the rest of your tomatoes and cheese. 6. Cook on low for 3-4 hours or on high for 2 hours. Top with sour cream of avocado :) _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
