Slow Cooker Low-Carb Mexican Lasagna Casserole

Directions

Heat the oil in a large heavy frying pan, add the ground beef, breaking it apart with your fingers, and cook over medium-high heat until the beef is browned and cooked through. Break beef apart with a turner or old fashioned potato masher as it cooks so it’s in small pieces. When the beef is done, push it over to the side, add a little more oil if needed, and cook the diced onion for a few minutes; then mix the onion with the beef. Add Kalyn’s Taco Seasoning, salsa, and Ro-Tel tomatoes and simmer over low heat until most of the liquid has evaporated and when you draw a turner across the bottom of the pan you don’t see any liquid. While beef mixture cooks, mix together the cottage cheese, drained green chiles, eggs, and 1 cup of the cheese. Cut the tortillas in half with kitchen shears and spray the slow cooker insert with non-stick spray. In the crockery casserole dish insert, make a layer of tortillas, using the cut side of the tortillas to go along the straight sides. Use the least amount of tortillas you can to cover the bottom. Make a layer of half the spicy meat mixture, half the cottage cheese mixture, and one cup of the grated cheese . Then make a second layer each of the tortillas, meat mixture, cottage cheese mixture, and grated cheese. Cover the slow cooker and cook on HIGH for about 2 1/2 hours or until the casserole is bubbling and the cheese is nicely melted. If you’re using the Casserole Crock, you can brown the finished dish in a 400F/200C oven for about 15 minutes if desired, but that step is completely optional. If you want to try this in the oven, a reader reported she baked it for 45 minutes and it turned out perfectly and was a hit with her husband. I’d use 375F/190C if you’re baking it in a casserole dish!.