Slow Cooker Enchilada Lasagna
• 2 ½ lbs ground beef
• 2 small onions
• 2 poblano chiles, seeded and diced ( or 8 oz canned green chiles, check ingredient list)
• 4 garlic cloves, miniced
• 2 tsp dried oregano
• 2 tsp ground cumin
• ½ tsp chili powder
• 2 tbsp cooking fat
• 4-5 large sweet potatoes, peeled and sliced ¼ inch thick
Sauce:
• ½ onion, finely chopped
• 4 garlic cloves, minced
• 32 oz canned tomato sauce (only pure ingredients)
• 1 cup chicken stock
• ¼ cup chili powder + more to taste (or 2 dried chipotle chiles, stems and seeds removed, finely chopped)
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tbsp cooking fat
• Sea salt and freshly ground black pepper
1. Start the sauce by heating a sauce pan over medium-high heat and add 1 tablespoon cooking fat, cook the onion until soft, about 3 minutes.
2. Add the garlic and continue to cook for an additional minute.
3. Add remaining ingredients for the sauce and bring to a boil.
4. Turn the heat down to low and simmer for 15 minutes, stirring occasionally, until the sauce thickens slightly.
5. Once simmering, taste and adjust seasoning with more chili powder if needed.
6. While the sauce is simmering, heat 2 tablespoons of cooking fat in a large skillet over medium heat.
7. Sauté the 2 chopped onions and 4 garlic cloves until translucent, about 6 minutes.
8. Add the ground meat, chiles, oregano, cumin, chili powder and season well with salt and pepper to taste.
9. Cook until the meat is browned, about 6-8 minutes.
10. Remove from the heat.
11. Once the sauce has thickened, remove from the heat.
12. Place a thin layer of sauce on the bottom of the slow cooker, then create a layer of sweet potato slices overlapping slightly, add a layer of ground beef, then more sauce.
13. Repeat starting with the sweet potatoes, then beef and sauce.
14. Continue until you use all of the ingredients, saving some sauce for the top. 15. Cover and cook for 4 hours, or until sweet potatoes are tender.
16. Transfer ½ of the lasagna to a container and reserve for leftovers.
17. Slice the remaining into individual servings and serve warm.