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.
Notes
Cooking Time: If your crockpot runs hot, check the lasagna at the earlier end of the cooking range to prevent the edges from overcooking or burning.Serving: Let the lasagna sit for about 10 minutes after cooking. This will help it set, making it easier to cut and serve.Crockpot Size: This recipe is designed for a 6-quart Crockpot.