Crockpot Mexican Lasagna

By stkappleto

An easy dish. A great way to use leftover meat.

Ingredients

• 8 corn tortillas
• 1 pound shredded cheddar cheese
• 16 oz sour cream
• 2 C black bean salsa (or drain and mix 1 can black beans with 1 can diced tomatoes with chilies)
• 2 C leftover meat shredded or diced

Preparation

Step 1

Spray crock pot with non-stick spray. Lay two tortillas in the bottom. Spread 1/3 of sour cream on top of the tortillas. Spoon on 1/3 of the black bean salsa and 1/4 of the cheese. Repeat layers. End with tortillas topped with remaining cheese. Cook on low for four hours or more.