Slow Cooker Lasagna

INGREDIENTS:

• 1 lb. Ground Beef (could be substituted for Italian sausage)
• 1 (24 ox) jar Spaghetti Sauce
• 1 cup Water
• 1 (15 oz.) container Ricotta Cheese
• 1 pkg. Kraft Italian Cheese (approx. 2 cups)
• 1/4 cup grated Parmesan Cheese
• 1 Egg
• 2 Tbsp. Parsley
• 6 regular Lasagna Noodles, uncooked

DIRECTIONS:

1. Brown meat in large skillet; drain.  Stir in spaghetti sauce and water.  Mix Ricotta cheese, 1 1/2 cups Italian cheese, 2 tablespoons Parmesan, egg and parsley.
2. Spoon 1 cup meat sauce into slow cooker; top with three lasagna noodles, broken to fit; and half of cheese mixture.  Cover with 2 cups meat sauce.  Top with remaining noodles, broken to fit; cheese mixture and meat sauce.  Cover with lid.
3. Cook on low 4-6 hours or until liquid is absorbed.  Sprinkle with remaining cheese; let stand covered, 10 minutes or until melted.

NOTES:

• I used shredded Mozzarella Cheese instead of the Italian Cheese, because that was what I had on hand.

Really good and easy to make!

Adapted from sixsistersstuff.com

Quesadilla Casserole

INGREDIENTS:

• 1 lb. Ground Beef
• 1/2 cup chopped Onion
• 2 cans (8 oz. each) Tomato Sauce
• 1 can (15 oz.) Black Beans, drained and rinsed
• 1 can (8 3/4 oz.) whole kernel corn, undrained
• 1 can (4 1/2 oz.) chopped Green Chiles, undrained
• 2 tsp. Chili Powder
• 1 tsp. Ground Cumin
• 1 tsp. Minced Garlic
• 1/2 tsp. Oregano Leaves
• 1/2 tsp. Crushed Red Pepper
• 6 flour tortillas (8-inch)
• 2 cups shredded Cheddar Cheese

DIRECTIONS:

1. Brown beef and onion in large skillet on medium-high heat; drain.  Add tomato sauce, beans, corn and green chilies; mix well.  Stir in all of the spices except Red Pepper.  Bring to boil.  Reduce heat to low; simmer 5 minutes.  Add red pepper to taste, if desired.
2. Spread 1/2 cup of beef mixture on bottom of 13x9x2-inch baking dish sprayed with no-stick cooking spray.  Top with 3 tortillas, overlapping as needed.  Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese.  Repeat with remaining tortillas, beef mixture and cheese.
3. Bake in preheated 350 F oven 15 minutes or until heated through.  Let stand 5 minutes before serving.

NOTES:

• Use whatever size tortillas you have and just make sure the majority is covered.  I usually only use 2 tortillas per layer.
• For the cheese, I use the mexican shredded mix from Costco.  Actually I use that cheese for almost everything!

Adapted from McCormick.com