Crock Pot Mexican Lasagna
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs 15 mins
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Total Time
4 hrs 25 mins
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Servings
6
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Calories
520 kcal
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Course
Main Course
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Cuisine
Mexican
Crock Pot Mexican Lasagna
Description
This Crock Pot Mexican Lasagna starts by browning seasoned ground beef with onions and garlic, then combining it with black beans, corn, diced tomatoes with chilis, and salsa for a flavorful filling. Layers alternate between the beef mixture, torn corn tortillas, and shredded Mexican cheese within a crockpot. Slow cooking on low or high heat allows the ingredients to meld and the cheese to melt, resulting in a moist and hearty layered dish.
The texture includes soft tortillas acting like pasta sheets, a rich, savory filling with a lightly spicy tomato base, and gooey cheese distributed throughout. Served with a dollop of sour cream and fresh cilantro, this dish brings creamy and herbal contrast.
Letting the lasagna rest after cooking helps it set for easier serving. Checking earlier is advised if the crockpot tends to run hot to avoid overcooking. The recipe suits a 6-quart crockpot size.
Ingredients
- 1 pound ground beef lean beef
- 1 onion diced
- 2 teaspoon garlic minced
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 1/2 teaspoon salt
- 1/4 teaspoon black 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 Mexican cheese blend shredded
- 12 corn tortillas
- 1 cup sour cream (optional)
- cilantro chopped (for garnish, fresh
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.
Notes
- Check the lasagna near the earlier cook time if your crockpot runs hot to avoid overcooking edges.
- Let the lasagna rest about 10 minutes after cooking to help it set for easier slicing.
- This recipe fits well in a 6-quart crockpot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 35g | 12% |
| Protein | 27g | 54% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 1325mg | 55% |
| Potassium | 528mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 1215IU | 24% |
| Vitamin C | 5mg | 6% |
| Calcium | 543mg | 54% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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