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Crock Pot Mexican Lasagna Recipe has layers of delicious cheese, refried beans, beef and more for the best dinner idea. Toss it all into your crockpot and come home to a great dinner.
This taco lasagna recipe is a delicious meal idea. Layering the ingredients in the slow cooker makes for a delicious meal idea. Skip the oven and make this delicious Mexican Lasagna in the crock pot.
This slow cooker recipe reminds of a cross between Ground Beef Enchiladas and lasagna for just the most amazing meal idea. I’m not sure why I didn’t think of this sooner. The ingredients are simple and everything cooks easily in the slow cooker. You may even like this Taco Rice Casserole.
What's in this post: Crock Pot Mexican Lasagna Recipe
Why This Recipe Works
This crockpot Mexican lasagna is a twist on a classic lasagna recipe with lasagna noodles. We love how easy it is to make and large enough to feed a hungry crowd. If you love Mexican Food, then this recipe is a must.
This lasagna is packed with Mexican Flavors and delicious served with your favorite chips and queso. This is a family favorite meal idea and even better leftover.
Ingredients
- Ground Beef
- Onion
- Minced Garlic
- Taco Seasoning
- Salt
- Pepper
- Black Beans
- Corn
- Diced tomatoes with green chilis
- Salsa
- Mexican Cheese Blend
- Corn Tortillas
- Sour Cream (optional)
- Fresh cilantro, chopped (for garnish)
Scroll to the bottom of the post to see the full recipe and ingredients.
Variations Ideas
- Shredded Cheese – We used Colby Jack Cheese, but a Mexican blend cheese or Mozzarella would be a nice variation for this dish. You can also add in ricotta cheese.
- Vegetables – Sneak in some vegetables such as fresh onion and bell peppers. We love the flavor it gives and my kids eat it without complaining. Diced tomatoes is also a good option.
- Cream Cheese – For a creamier texture, you can add in some cream cheese. We recommend adding in when you have about 30 minutes remaining on the cooking time.
- Enchilada Sauce – Add in some enchilada sauce for added flavor and sauce.
- Beans – Add in beans for added flavor and texture. Black beans or pinto beans are good options.
- Change the Meat – Instead of using ground beef use ground turkey. You can also use a combination of both.
How to Make Mexican Lasagna in a Crock Pot
Step 1 – In a large skillet over medium high heat, cook the ground beef with the onion and garlic until the beef is browned and the onions are soft. Drain excess fat.
Step 2 – Stir in the taco seasoning, salt, pepper, black beans, corn, diced tomatoes with green chilis, and salsa. Cook for a few more minutes until everything is heated through.
Step 3 – Spread a thin layer of the beef mixture on the bottom of the crockpot. Place a layer of tortillas over the beef mixture, tearing them as needed to cover the space.
Step 4 – Spoon more of the beef mixture over the tortillas, then sprinkle a layer of shredded cheese mixture. Repeat the layers until all ingredients are used, finishing with a cheese layer on top.
- Step 5 – Cover and cook on low for 4-6 hours or on high for 2-3 hours until the lasagna is heated through and the cheese is melted.
- Step 6 – Serve with a dollop of sour cream on each portion and garnish with fresh cilantro.
Recipe Tips
- Crockpot – We used a regular crock pot for this recipe, but a casserole crockpot would work perfectly as well.
- Ground Beef – If your slow cooker has the function to cook your meat, then I would definitely use that option. But to reduce grease, I like to cook my ground beef before mixing with the other ingredients.
- Cheese – Once cheese is added, cover and cook in the slow cooker until cheese is melted.
Mexican Lasagna Topping Ideas
This Mexican Lasagna is perfect as it is, but we love to add our favorite toppings.
- Green Onions
- Tomatoes
- Sour Cream
- Salsa
- Hot Sauce
- Jalapeno Peppers
- Quick Salsa Verde De Tomatillo Recipe
- Very Simple Guacamole Recipe
- The best pico de gallo recipe
- Black Olives
- Diced Avocado
Feel free to use your favorite toppings for this delicious Mexican lasagna.
What to Serve with Crock Pot Mexican Lasagna
- Easy Spanish Rice Recipe – Spanish Rice is an easy side to add to this Mexican Lasagna Recipe. Making it homemade is so much better than using the box stuff and it is great to freezer.
- Delicious Cilantro Lime Rice – The combination of the Cilantro and Lime adds so much flavor to white rice.
- Crock Pot Refried Beans – Making homemade refried beans is easy to do and budget friendly. They taste so much better than the canned stuff.
- Salad – A simple green salad is perfect to serve with this lasagna. Since the Mexican Lasagna is so hearty, serving a light green salad goes well with it.
How to Store Leftovers
Store leftovers in an air tight container in the refrigerator. If stored properly, the Mexican Lasagna will be delicious for up to 3 days. We think it taste even better the next days as the ingredients really marinate together.
More Easy Crock Pot Mexican Recipes
- Slow Cooker Mexican Corn Chowder Recipe
- Crock Pot Mexican Shredded Beef Taco Recipe
- Slow Cooker Mexican Beef Stew Recipe
We love hearing from you. If you make this slow cooker Mexican lasagna recipe, please leave us a star review.
Crock Pot Mexican Lasagna
Ingredients
- 1 pound ground beef lean beef
- 1 onion diced
- 2 teaspoon minced garlic
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- ½ teaspoon Salt
- ¼ teaspoon pepper
- 1 can (15 oz) black beans drained and rinsed
- 1 can (15 oz) corn drained
- 1 can (15 oz) diced tomatoes with green chilis undrained
- 1 cup salsa
- 2 cups shredded Mexican cheese blend
- 12 corn tortillas
- 1 cup sour cream (optional)
- fresh cilantro chopped (for garnish)
Instructions
- In a skillet over medium heat, cook the ground beef with the onion and garlic until the beef is browned and the onions are soft. Drain excess fat.
- Stir in the taco seasoning, salt, pepper, black beans, corn, diced tomatoes with green chilis, and salsa. Cook for a few more minutes until everything is heated through.
- Spread a thin layer of the beef mixture on the bottom of the crockpot.
- Place a layer of corn tortillas over the beef mixture, tearing them as needed to cover the space.
- Spoon more of the beef mixture over the tortillas, then sprinkle a layer of shredded cheese. Repeat the layers until all ingredients are used, finishing with a cheese layer on top.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours until the lasagna is heated through and the cheese is melted.
- Serve with a dollop of sour cream on each portion and garnish with fresh cilantro.
I love this recipe. Yum yum!!!
So, I added a few things, but it was awesome. Definitely a winner. My husband is super picky, and he hurt himself on 2 “big boy bowls” of this stuff!
I added a small amount of fire-roasted tomatoes and a poblano pepper diced to the meat mixture, refried beans on top of the 2 lower meat layers, and sliced black olives on top. Extra cheese was added, I’m sure. I didn’t really measure.
5 hours on low was probably too long, and keeping it on warm resulted in burned cheese on top. It was still delicious. Next time, I may try to keep it warm in the Instant Pot and see how that goes.
I was looking for a meal I put in the crockpot for my husband while I was at work late. This was perfect. I will be making it again and again! Thank you!
Thank you so much for your comment and review. I love your suggestions.
Made this a couple months ago, it was a hit! Making it again today for dinner. I love its super easy to whip up and have ready for dinner when I need it. We only have flour tortillas and it works well for us.
This time I didn’t have Rotel, but had green chillies, so I added those and a little more salsa. So far it smells delicious!
I’m so glad you enjoyed it! Thank you so much for sharing and thank you for the positive review!
This is so good! I purée the hotel and salsa because my picky boys don’t like tomato chunks. I also have to leave the onion out so substitute with onion powder
I’m so glad you enjoyed it and thank you for sharing your substitutions for your picky eaters.
My mother-in-law used to make this recipe on a regular basis. She called it ”Lazy Enchiladas”. Using corn tortillas instead of flour tortillas (that turn soggy) is a must. So good! I’ll be making it soon.
Would flour tortillas work in this recipe?