Crock Pot Mexican Lasagna

5 from 13 votes

Crock Pot Mexican Lasagna Recipe has layers of delicious cheese beef and more for the best dinner. Let the crockpot do all the work!

Prep Time10

Cook Time4 15

Total Time4 25

Course: Main Course

Cuisine: Mexican

Servings:

Cost: $14.32, $2.39 per Servings

In a large skillet over medium high heat, cook 1 pound ground beef with 1 diced onion and 2 teaspoons minced garlic until the beef is browned and the onions are soft. Drain any excess grease.
Stir in 1 packet taco seasoning, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 can black beans, 1 can corn, 1 can diced tomatoes with green chilis, and 1 cup 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 crock pot. Place a layer of the 12 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 part of the 2 cups shredded Mexican cheese blend on top. Repeat the layers until all the ingredients are used, finishing with the remaining cheese 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.

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.