Enjoy this Mexican inspired recipe for Crock-Pot Mexican Lasagna that you can whip up for your family tonight! Steak, beans and cheese make this filling and delicious.
Spice Up Your Dinner Routine with Crock-Pot Mexican Lasagna
Are you tired of the same old dinner routine and looking to add some Mexican-inspired flair to your meals? Look no further than this delicious Crock-Pot Mexican Lasagna recipe! Packed with flavor and easy to make, this dish is sure to become a family favorite. Instead of lasagna noodles you are going to use flour tortillas to create your layers.
Start by gathering your ingredients: steak, black beans, cheddar cheese, flour tortillas, ricotta cheese, corn, jalapeno peppers, and Rotel diced tomatoes with green chiles. These ingredients come together to create a mouth-watering and satisfying casserole that will have everyone coming back for seconds.
To begin, cook your steak and onion until the onion is translucent and the steak is cooked. Layer your flour tortillas with a mixture of ricotta cheese, corn, jalapeno peppers, and the steak and black bean mixture. Top each layer with a generous helping of cheddar cheese to create a gooey and melty topping that ties the entire dish together.
As the Crock Pot works its magic, the flavors will meld together to create a hearty and satisfying meal that is perfect for a busy weeknight dinner or a weekend get-together with friends. The combination of tender steak, spicy jalapeno peppers, and creamy ricotta cheese creates a flavor profile that is sure to please even the pickiest of eaters.
Serve your Crock Pot Mexican Lasagna with a side of guacamole, sour cream, and salsa for a complete Mexican-inspired meal that is sure to impress. Whether you are looking to spice up your dinner routine or simply try something new, this dish is a must-try for any home cook looking to expand their culinary horizons.
So why wait? Grab your Slow Cooker and get cooking with this delicious and flavorful Mexican-inspired dish that is sure to become a family favorite in no time. Enjoy!
Frequently Asked Questions
Slow Cooker Mexican Lasagna is a delicious twist on traditional lasagna that incorporates Mexican flavors such as salsa, black beans, corn, and Mexican-style cheese.
Crock-Pot Mexican Lasagna typically takes about 4 hours to cook on low heat in a slow cooker.
Yes! You can prepare the ingredients for Crockpot Mexican Lasagna ahead of time and assemble the dish in the slow cooker when you are ready to cook it.
Absolutely! You can easily customize Crock-Pot Mexican Lasagna by using ground beef or ground turkey instead of steak or by adding a garnish to the finished lasagna with ingredients such as diced jalapenos, avocado, fresh cilantro, lime or sour cream. You can also add more Mexican flavor by mixing in some taco seasoning.
Slow Cooker Mexican Lasagna can be made healthier by using lean ground turkey or chicken, whole wheat tortillas, and adding extra veggies like bell peppers and spinach.
Yes, you can freeze leftovers of Crock Pot Mexican Lasagna for up to 3 months. Simply thaw in the refrigerator and reheat in the oven or microwave before serving.
Special Diets
More Tasty Crockpot Recipes To Try
Crock-Pot Mexican Lasagna Recipe
Equipment
- 5 Quart Crock-Pot , 5.5 Quart, 6 Quart, 6.5 Quart Or 7 Quart Crock-Pot
Ingredients
- 1 ½ pounds Beef Sirloin Steak (thinly sliced into 1 inch strips)
- 1 small Onion (chopped)
- 6 Flour Tortillas
- 1 cup Shredded Cheddar Cheese
- 16 ounces Ricotta Cheese
- 8 ounces Canned Corn (drained, or you may use frozen)
- 4 ounces Canned Chopped Jalapeño Peppers (drained)
- 6 ounces Canned Sliced Black Olives (drained)
- 14.5 ounces Canned Diced Tomatoes with Green Chiles (drained, such as RoTel brand)
- 19 ounces Canned Black Beans (drained and rinsed)
- 16 ounces Salsa
Instructions
- Spray a 5 quart or larger slow cooker with non-stick cooking spray and set aside.
- In a large skillet pan set over medium-high heat on the stove-top cook the sirloin steak and onion together until the meat is brown and the onion is translucent. Drain off excess fat from the meat and set aside.
- In a medium mixing bowl mix together the ricotta cheese, 1/2 cup of cheddar cheese, diced tomatoes, olives and jalapeños until combined and set aside.
- Place one or more flour tortillas in the bottom of the slow cooker to cover the entire bottom of the slow cooker. Rip or cut tortillas to fit the bottom if necessary.
- On top of the tortillas add layer of the ricotta cheese mixture.
- Followed by a layer of beans, a layer of corn, a layer of meat, and then some shredded cheese.
- Add another layer of tortillas, again covering entire surface and repeat the layers until you have used up all the ingredients making the last layer tortillas.
- Be careful to only fill your slow cooker no more than 3/4 of the way full!
- Add some salsa or picante sauce just to lightly coat the very top and sprinkle with a little more cheddar cheese if desired.
- Cover and cook on LOW for 4 hours.
- Cut carefully into serving sizes and top each serving with a little extra salsa if desired.
Notes
Nutrition
Linked up at Look What I Made
This looks fabulous! I’ve never thought to use tortillas in the crock pot, but I will definitely try this out soon. We love Mexican!!
Thanks for stopping by! I never had used them in the crock either but it was pretty amazing!! Let us know if you try this out.
This is very good. TY for posting this recipe. Will definitely be making this again!!!
Oh my goodness, this Mexican Lasagna looks so good, and just in time for Cinco de Mayo. I shared and pinned it. Thank you for sharing.
Thanks Amy, we hope you enjoy this recipe!