Crockpot Mexican Lasagna (Also, this is why I don’t usually share recipes…)

I went to find something to make for dinner realizing I had thawed out ground beef waiting for me in the refrigerator. Off to Pinterest where I found this link: Crockpot Mexican Lasagna.

Behold!

Now the funny part is, I actually shared the link above with the original recipe, however this is how I made mine. I call it the “look to see what is in your refrigerator and pantry” method of cooking. Comes from years of experience and years of learning from thrifty cooks. Use what you have!

Original Recipe Calls For:

  • 28 oz Can Black Beans (All my black beans are dried, so I used a can of refried beans and layered instead.)
  • 4 oz Cream Cheese, Softened (Oops, none of that to be found but look Cottage Cheese was on sale last week!)
  • 1 can Corn (Hmm. Yeah, no canned veggies for me…but look! A wee bit of my pork fried rice from last week still exists!)
  • 1 Jar Salsa,
  • 1/4 tsp Cumin
  • 1/2 tsp Chili Powder
  • Dash Salt
  • 6 Flour Tortillas (No flour ones to be found but what about corn?)
  • 1 and 1/2 c. Shredded Cheese
  • 1/4 c. Sour Cream (See cottage cheese above.)
  •  (I also added a can of Black Olives because I LOVE BLACK OLIVES!)

I have to say, my Chinese Mexican Crockpot Lasagna tastes delicious….and I KNOW I’m not the only one who cooks like this. CONFESS!

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