There is nothing that says home cooking more than a crockpot meal! Put your crockpot to good use with this delicious easy mexican lasagna with corn tortillas for sweet and sour meatballs. Serve this with rice and you will have an awesome family meal!
And we worked very hard to make it. Like my slow cooker mexican chicken I showed a few of the sauces last, whatever day I did the food prep in Fort Bragg, I think it was Saturday, and I made three or four sauces in less than 45 minutes. And turned out they were all the sauces that go into the lasagna. But we start making them four days before. And then really what takes the time is assembling the lasagna, and you do that the day before. So it's a fun book for that, and it's a book for someone who is starting but they don't want to have like an energy soup concept, or for someone who's been making food for a while and would like to make a nice family meal or entertain their friends. It's absolutely structured so that you don't have to be raw to enjoy the food.
Saute the onion and chicken together. Add the tomato sauce with a tablespoon of salsa. You can add other spices if you wish, but usually the salsa is enough. Put a tortilla on the bottom of a casserole dish, put half the chicken mixture on it and sprinkle on cheese. Spread the refried beans on the next tortilla, lay it bean side down and repeat. Add another bean spread tortilla on top cover it with salsa and slow cooker mexican lasagna then more cheese. Bake until hot all the way through.
Once the sheets are cooked through, remove from oven and uncover. Place all of the mozzarella and parmigiana cheese on tops, spreading evenly. Place back into the oven, uncovered and bake for about 5-10 minutes until cheese is melted and bubbling.
Find a shallow casserole dish and place the potatoes in. We will cut each potato in half, length wise.Should be just enough room. Oven should be at 350 now. Place the dish in to the oven. Go back to the onions should be nice and soft and sweet. Good. Pour them in to the mixing bowl. Mix the jar of Monterey cheese, the Rotel (or the diced tomatoes and chili lasagna pepper ), the sour cream and mix thoroughly.
They can cook and have a chicken and mushroom casserole ready for the table in 4 to 8 hours depending on when you're ready to dish up. The higher the temperature setting the shorter the cooking time will be.
Pour the pineapple puree on top, followed by the pineapple chunks. Top with the rest of the lasagna noodles. Cover the dessert lasagna with plastic wrap and chill it overnight in the refrigerator. Serve with the toasted almonds and remaining sugar sprinkled over the top and the chocolate sauce drizzled over.