Crockpot Tex Mex Lazagna

Crockpot Tex Mex Lasagna(from Bridget)
1 lb lean ground beef
1 can (15 oz) pinto beans, rinsed and drained
1 pkg (1.25 oz) taco seasoning mix
1 jar 16 oz salsa
1 can (8 oz) tomato sauce
1 jar Alfredo pasta sauce
4 cups Monterey Jack cheese, shredded
10 uncooked lasagna noodles
2 TBSP chopped fresh cilantro
..make a simple salad with chopped avocado to accompany...In a skillet, cook beef over med-high heat 5-7 minutes, stirring occasionally, until brown; drain. Stir in beans and taco seasoning mix.Spray 4-5 quart slow cooker with cooking spray. Spread 3/4 c of the salsa over bottom of slow cooker. Stir remaining salsa and the tomato sauce into the beef mixture.In a small bowl, mix pasta sauce and 3 cups of the cheese.Layer 4 lasagna noodles over sauce in slow cooker, breaking noodles as necessary to fit. Top with half of the pasta sauce mixture, spreading evenly. Add 4 more noodles. Top with half of the beef mixture, spreading evenly.Repeat layering with 4 noodles, remaining pasta sauce mixture, remaining 4 noodles and remaining beef mixture.Cover and cook on LOW setting for 4-5 hours.Sprinkle 1 cup of the remaining cheese on top. Cover; cook 5 minutes longer or until cheese is melted. Turn off slow cooker. Uncover; let stand 10 minutes before serving. Sprinkle with cilantro.
Makes 8 servings.from Betty Crocker , Slow Cooker Meals, February 2006