Crockpot Mexican Lasagna
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Crockpot Mexican Lasagna
An easy dish. A great way to use leftover meat.
Yield: 4-6 servings
Spray crock pot with non-stick spray. Lay two tortillas in the bottom. Spread ⅓ of sour cream on top of the tortillas. Spoon on ⅓ of the black bean salsa and ¼ of the cheese. Repeat layers. End with tortillas topped with remaining cheese. Cook on low for four hours or more.
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