Tip: Don't EVER leave bulgur wheat in a crock pot for 7 hours unless you like hard mush. Eh hem.
But I've made a couple of winners, and this is one of my favorites so far! Unless you have a big appetite it definitely serves 3 or 4 instead of 2, but you won't mind these leftovers! This recipe is really good on the points if you follow weight watchers.
Slow Cooker Enchilada Lasagna
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| Slow Cooker Enchilada Lasagna |
6 oz 94% lean ground beef
3 oz portobello mushrooms - chopped
1 small onion - diced
1/4 can black beans - drained
4 tsp Wildtree Taco Seasoning
3/4 cup Wildtree Tia Rose's Red Enchilada Sauce
1 cup monterey jack cheese
4 corn tortillas
1/2 cup water
Brown beef in skillet. Add mushrooms, onions, and black beans. Add water and Wildtree Taco seasoning. Lower heat to lowest setting, stirring occasionally until water has reduced. Add Tia Rose's Red Enchilada Sauce. Stir to incorporate and remove from heat.
Line 1.5 quart slow cooker with foil. Place 1 corn tortilla in the bottom. Top with 1/4 beef mixture and 1/4 cheese mixture. Layer next tortilla, continuing to make your layers until the last one ends with beef and cheese on top.
Cover and cook on low for 3 hours. Turn off and let cool at least 10 minutes before removing lasagna from slow cooker by pulling up on the foil. Let rest 10 more minutes to set.
Top with your favorite toppings like lettuce, tomato and sour cream
You can replace Wildtree products with others, but why would you want to do that?
To order Wildtree products please visit http://www.mywildtree.com/kellycalton
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