Slow Cooker Mexican Lasagna Recipe

Recipe 

2 lbs ground beef
2 pkgs taco or chili seasoning
20 oz picante sauce
1 can diced tomatoes w/green chilies
8-10 taco sized corn or flour tortillas
8 oz cream cheese, softened
1 can fat-free refried beans
1 can whole kernel corn, drained
1 can black beans, drained & rinsed
2 cups shredded cheese—cheddar, pepper jack, Monterrey, etc. and blend desired

1. Brown and drain excess fat from ground beef then add 1 pkg seasoning. Combine 1 pkg seasoning with cream cheese and refried beans. Combine corn and beans in a small bowl. Combine picante sauce and diced tomatoes in another bowl. Spray inside slow cooker with cooking spray or lightly oil.
2. Spread about 2 tablespoons of cream cheese mixture on one side of 2 tortillas and lay in the cooker. Tear or cut another tortilla to fill the open areas and spread cream cheese mixture on each piece.
3. Spoon on enough ground beef to cover the tortillas.
4. Spread about 2 tablespoons of corn and beans over the beef.
5. Spoon on enough tomato mixture to cover beef.
6. Sprinkle cheese to cover tomato mixture.

Repeat steps 2-6 until ingredients are gone. End final layer with tortillas then cheese.

Cook 3 hours on high or 5 hours on low. Cheese will be melted and bubbly and all will be heated through. Serve with sour cream, ranch dressing, tortilla chips, chopped cilantro/green onions, etc.