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You are here: Home / Crock-Pot Entree Recipes / Crock-Pot Mexican Lasagna

Crock-Pot Mexican Lasagna

Written by: Crock-Pot Ladies 6 Comments

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Crock-Pot Mexican Lasagna
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Crock-Pot Mexican Lasagna
Crock-Pot Mexican Lasagna

Happy Cinco de Mayo! 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.

Crock-Pot Mexican Lasagna

Slow Cooker Mexican Lasagna

Since Cinco de Mayo is coming up this week, I wanted to make something with a little south of the border influence.  We always have a lot of canned beans and tomatoes in our house and I’ve got a good amount of tortillas so I thought of trying a sort of slow cooker lasagna with tortilla shells instead of noodles.  I also didn’t have any ground beef in the house so I cut up some lean sirloin instead and used that to come up with this very hearty and somewhat spicy dinner.  My girls don’t eat spicy so they wouldn’t try it but my guys liked it a lot and we all had seconds.


Special Diets

High Fiber | Low Sugar


Crock-Pot Mexican Lasagna

Crock-Pot Mexican Lasagna

Crock-Pot Mexican Lasagna Recipe

Heidi Kennedy
Everyone in your family is going to love this Mexican inspired layered lasagna casserole. Filled with bits of beef steak, beans, corn and cheddar cheese!
3.60 from 27 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 4 hrs
Total Time 4 hrs 30 mins
Course Entrée
Cuisine Mexican
Servings 6 Servings
Calories 725 kcal

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

You don’t have to be too worried about how you construct the layers, you can layer them as you see fit. Just use your tortillas at bottom and top to keep everything together as much as possible. Make sure to drain canned vegetables and meat or this will be too runny. The tortillas will be soft but you don’t want them soggy. You can also mix this up and add other veggies or a different type of meat, or even do it without the meat.

Nutrition

Calories: 725kcal | Carbohydrates: 55g | Protein: 50g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 70mg | Sodium: 2117mg | Potassium: 1114mg | Fiber: 11g | Sugar: 10g | Vitamin A: 950IU | Vitamin C: 18.2mg | Calcium: 270mg | Iron: 5.6mg
Tried this recipe?Rate the recipe and then let us know how it was!
Crock-Pot Mexican Lasagna

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Filed Under: 5 Quart Crock-Pot Recipes, 5.5 Quart Crock-Pot Recipes, 6 Quart Crock-Pot Recipes, 6.5 Quart Crock-Pot Recipes, 7 Quart Crock-Pot Recipes, Cinco de Mayo Crock-Pot Recipes, Crock-Pot Entree Recipes, Fall Crock-Pot Recipes, Spring Crock-Pot Recipes, Summer Crock-Pot Recipes, Winter Crock-Pot Recipes Tagged With: Beans, Beef, Beef CP Recipes, Canned Beans, Canned Tomatoes, Casserole, Cheddar Cheese, Cheese, Cheesy, Diced Tomatoes, High Fiber, High Fiber CP Recipes, Jalapeño, Jalapeños, Lasagna, Low Sugar, Low Sugar CP Recipes, Olives, One-Pot Dinner, Sirloin Steak, Steak, Tomatoes, Tortillas

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Comments

  1. Ashley @ Kitchen Meets Girl says

    May 3, 2012 at 7:12 PM

    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!!

    Reply
    • Lady Tara says

      May 6, 2012 at 5:36 PM

      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.

      Reply
  2. Vicki says

    June 26, 2013 at 5:56 PM

    This is very good. TY for posting this recipe. Will definitely be making this again!!!

    Reply
  3. Amy says

    April 29, 2017 at 4:28 PM

    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.

    Reply
    • Lady Heidi says

      May 1, 2017 at 9:38 PM

      Thanks Amy, we hope you enjoy this recipe!

      Reply

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    May 6, 2012 at 12:20 PM

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