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Crock Pot Mexican Lasagna

A delicious and easy meal that combines the flavors of Mexican cuisine with the comfort of classic lasagna, perfect for busy days.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Meat mixture
  • 1 pound ground beef Can be substituted with ground turkey or chicken.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
Canned ingredients
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1 can (10 ounces) diced tomatoes with green chilies
  • 2 cups salsa Use hot salsa for spicier flavor.
Other ingredients
  • 12 pieces lasagna noodles, uncooked Can use whole wheat lasagna noodles.
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Method
 

Preparation
  1. In a skillet, cook the ground beef with onion and garlic until browned. Drain excess fat.
  2. Stir in black beans, corn, diced tomatoes, salsa, cumin, chili powder, salt, and pepper.
Cooking
  1. In your crockpot, layer 1/3 of the beef mixture, 3 lasagna noodles (break if needed), and 1/3 of the cheese.
  2. Repeat twice more, ending with cheese on top.
  3. Cover and cook on low for 4-6 hours or until noodles are tender and cheese is melted.
Serving
  1. Serve hot, topping with sour cream, avocado, or fresh cilantro. Pair with a simple side salad or tortilla chips.

Notes

To store leftovers, let the dish cool before placing it in an airtight container in the refrigerator for up to 3-5 days. Can also be frozen for longer storage.