Crock Pot Mexican Lasagna Recipe
If you're looking for a delicious, hearty meal that your family will love, try this Crock Pot Mexican Lasagna recipe. This delicious Mexican-style lasagna is made with ground beef, peppers, onions and cheese, all cooked in a slow cooker. The result is a savory and flavorful dish that will have everyone asking for seconds! Plus, it's easy to make and can be ready in just a few hours.
Description
This Crock Pot Mexican Lasagna recipe is a delicious and hearty meal that is sure to please the whole family. It is a Mexican-style lasagna made with ground beef, peppers, onions and cheese, all cooked in a slow cooker. The flavors blend together perfectly to create a savory and flavorful dish that will have everyone asking for seconds.
Prep Time
Preparing this dish is easy and only takes about 10 minutes. Start by browning the ground beef in a skillet over medium heat. Once it is cooked, add the peppers and onions and cook until they are softened. Then, assemble the lasagna layers in the slow cooker and add the cheese. Finally, top it off with the remaining ingredients and let it cook.
Cook Time
Once the lasagna is assembled, it can be cooked in the slow cooker for about 3-4 hours. The exact cook time will depend on the type of slow cooker you are using, so it is best to check the manufacturer's instructions for guidance. You will know it is done when the cheese has melted and the lasagna is bubbly.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can black beans, rinsed and drained
- 1 (10 oz) can enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 8-10 flour tortillas
- 2 cups shredded Mexican cheese blend
- Optional toppings: diced avocado, diced tomatoes, sour cream, cilantro
Instructions
1. In a large skillet, cook the ground beef over medium heat until it is cooked through. Once cooked, add the onion, bell pepper and garlic and cook until the vegetables are softened, about 5 minutes.
2. Add the diced tomatoes, green chiles, black beans, enchilada sauce, chili powder, cumin and oregano to the skillet and stir to combine. Simmer for 5 minutes, stirring occasionally.
3. Spray the inside of a 6-quart slow cooker with non-stick cooking spray.
4. Layer 4-5 flour tortillas in the bottom of the slow cooker, overlapping them slightly. Spread half of the beef mixture over the tortillas. Sprinkle 1 cup of cheese over the beef mixture.
5. Layer 4-5 more tortillas over the top and spread the remaining beef mixture over the tortillas. Sprinkle the remaining cup of cheese over the top.
6. Cover the slow cooker and cook on low heat for 3-4 hours, or until the cheese is melted and the lasagna is bubbly.
7. Let the lasagna sit for 10 minutes before serving. Serve with optional toppings, if desired.
Equipment
- Large Skillet
- 6-Quart Slow Cooker
- Spatula
Notes
Be sure to use a 6-quart slow cooker for this recipe. If you have a smaller slow cooker, you may need to halve the recipe and cook it for less time.
Nutrition: Per Serving
- Calories: 308 kcal
- Protein: 19 g
- Fat: 11 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Sugar: 4 g
Recipe Tips
For added flavor, try adding 1 teaspoon of smoked paprika to the beef mixture. You can also add 1 cup of frozen corn or 1 cup of cooked diced potatoes to the beef mixture for extra texture and flavor. To make the lasagna even heartier, add 1 cup of cooked diced chicken or pork to the beef mixture.
If you don't have a slow cooker, you can also make this recipe in the oven. Preheat the oven to 350°F and assemble the lasagna in a 9x13-inch baking dish. Bake for 30-35 minutes, or until the cheese is melted and the lasagna is bubbly.
This Crock Pot Mexican Lasagna is sure to be a hit with the whole family. With its savory and flavorful ingredients, your family will be asking for seconds! Enjoy!
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