Crock Pot Mexican Lasagna

Who doesn't love crockpot dinners? Or lasagna? Or Mexican food? OK, maybe there are some weirdos out there, but for all you cool people, here's an awesome recipe. It's based on a Saving Dinner recipe. I put it together in the evening and stuck it in the fridge with the lid on, then pulled it out the next morning before work and turned it on. 

Crock Pot Mexican Lasagna

1 pound ground beef
1/2 onion, diced
1 T. oil
1/4 c. (or 1 packet) taco seasoning, plus water per directions
1 can (or about 2 c. homemade) enchilada sauce
1 can kidney or black beans, drained and rinsed
1 can diced tomatoes
1/2 c. salsa
2 packed cups spinach, or 1 package frozen
2 c. cottage cheese
2 c. grated cheese (you can reduce this easily if you are not down with gooey-ooey yumminess)
1 package (10) corn tortillas
oil to fry tortillas in

In a medium fry pan, heat 1 T. of oil over medium heat. When it's hot, add the onion and sautee until translucent. Add the ground beef and cook until brown. Add the taco seasoning and water and stir, simmer per package instructions (about 5 minutes).

While the meat cooks, mix together the enchilada sauce, beans, tomatoes, and salsa in a bowl.

Fry the tortillas in a small fry pan with a thin coating of oil. Place on a plate with a paper towel to drain.

Pam or oil your crockpot. Put about 1/3 of the tomato mixture in the bottom, spread evenly. Spread three of the tortillas out. Add all the meat in an even layer, then 1 cup of cottage cheese (again, evenly), then 1/2 c. of cheese.

Put another third of the sauce on top of this layer. Then three more tortillas, and then the last cup of cottage cheese. Add another 1/2 c. of cheese.

Add the remaining four tortillas, then the last of the tomato mixture, and finally the last cup of delicious, yummy cheese. Cook on low for 8 hours.

If you are in a time crunch, you can easily substitute tortilla chips, crunched up, for the tortilla layers. I would decrease the amount of taco seasoning you use if you do this, so you don't shrivel your tongue up from salt overload.