Crockpot Mexican Lasagna

Here’s a simple dinner you might like to give a try soon.

Crockpot Mexican Lasagna

In a skillet, begin cooking 1 pound ground beef, and a diced onion.

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When it is fully cooked, turn off the heat and add in 1 Tablespoon of Taco Seasoning.

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Stir in a can of Fire-Roasted Diced Tomatoes with Green Chilies.

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Rinse and drain a can of Black Beans.

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And stir those in.

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Finally, stir in some salt, around a 1/2 teaspoon or so. My taco seasoning does not have salt in it, so that the salt can be adjusted to whatever you are using it in.

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In your crockpot, spread about 1/2 cup of the mixture into the bottom.

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Place a tortilla over this, then scoop another 1/2 cup of the mixture.

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Sprinkle with about 1/3-1/2 cup of Pepper Jack Cheese.

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My tortillas were actually too big, so the rest of them I tore into pieces to fit them better.

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Repeat with tortilla, mixture and cheese again…this time Cheddar cheese.

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Repeat with all of these layers, until you have used all of your mixture. Alternate the layers with the different cheeses, and the final layer should have a little of both.

Turn your slow-cooker on to low, and cook for 3-4 hours.

Isn’t this gorgeous?

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Cut the Lasagna into wedges – this generally makes 6 servings. Lift a wedge out onto your plate and serve topped with a little Sour Cream….and anything else you would like.

Enjoy!

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Crockpot Mexican Lasagna from The Foodie Army Wife

Ingredients

  • 1 lb Ground Beef
  • 1 Onion, diced
  • 1 Tablespoon Taco Seasoning
  • 1 14 oz can Black Beans, rinsed & drained
  • 1 14 oz can Fire-Roasted Diced Tomatoes with Green Chilies
  • 1/2 tsp Salt
  • 6-8 Flour Tortillas
  • 1 1/2 cup grated Cheddar Cheese
  • 1 1/2 cup Pepperjack Cheese
  • Sour Cream for topping

In a skillet, cook ground beef and onion until fully cooked. Remove from heat.

Stir in taco seasoning, tomatoes & green chilies, black beans and salt.

Spread about 1/2 c of the meat mixture into the bottom of your slow-cooker.

Top with a tortilla. (Tear the tortilla if you need to make it fit.)

Top with another 1/3 - 1/2 cup meat mixture and cheese.

Repeat. Alternate the layers with the two different cheeses. The final layer should have a little of both kinds.

Place the lid on your slow-cooker and cook on low 3-4 hours.

Cut into wedges, and serve with sour cream and any other topping you like.

Enjoy!

http://thefoodiearmywife.com/crockpot-mexican-lasagna/

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Comments

  1. Cheryl says

    Does 'fire roasted' mean that the tomatoes are spicier/hotter? Would a mild Rotel work? I'm a real light weight when it comes to spicy hot foods….Thanks, Cheryl

    • says

      Hi Cheryl! "Fire Roasted" simply means that the tomatoes have been charred with flames, which adds a little extra flavor. Rotel would work as well. This dish is not at all spicy. I'm a wimp when it comes to "hot" :)

  2. Dana says

    I found this recipe on Pinterest and I have to say, it's one of, if not the best, crock pot recipe I've ever made.

  3. Sarah says

    Great recipe! I made this in early September, as written, and it was a hit! Quick, easy, and yummy. Made it again with lean ground turkey to lighten up and also added corn to the mix. For a little more heat, I went with tomatoes with jalepenos. So good! Thank you!

  4. Shine15 says

    I am making this for tonights dinner as I am working a night shift tonight. It was super easy and I adapted it by putting a little extra Mexene powder, garlic and some frozen corn. It smells delish. Can't wait to get up at 4 this afternoon and dinner is ready. The salad is also made and ready to just take out of fridge.

  5. barbara hamilton says

    Love this recipe; made it several times. (I use corn tortillas). It’s always a hit
    with friends/family.

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