Go Back
–+ servings
A wooden spoon lifts a serving of cheesy casserole filled with black beans, corn, tomatoes, and ground meat from a baking dish. This crock pot Mexican lasagna recipe features golden, bubbly melted cheese on top.
Print Recipe
5 from 13 votes

Crock Pot Mexican Lasagna

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 minutes
Cook Time4 hours 15 minutes
Total Time4 hours 25 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6
Author: Carrie Barnard
Cost: $14.32, $2.39 per Servings

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

  • Brown the ground beef and onion in a large skillet over medium-high heat. Drain any excess grease.
  • Stir in 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 crock pot. Place a layer of the 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.

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.

Nutrition

Calories: 520kcal | Carbohydrates: 35g | Protein: 27g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1325mg | Potassium: 528mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1215IU | Vitamin C: 5mg | Calcium: 543mg | Iron: 3mg
QR Code linking back to recipe