Crock-Pot Ladies

Crock-Pot Mexican Lasagna Recipe

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!

CourseEntree
CuisineMexican
Crock-Pot Size5 Quart Crock-Pot
KeywordBeef

Servings	Prep Time
6people	30minutes

Cook Time

4hours on LOW

Servings	Prep Time
6people	30minutes

Cook Time

4hours on LOW

Ingredients

1 1/2pounds Beef Sirloin Steakthinly sliced into 1 inch strips
1small onionchopped
6 flour tortillas
1cup Shredded Cheddar Cheese
16ounces ricotta cheese
8ounces Canned Corndrained, or you may use frozen
4ounces canned chopped jalapeño peppersdrained
6ounces canned sliced black olivesdrained
14.5ounces canned diced tomatoes with green chilesdrained, such as RoTel brand
19ounces Canned Black Beansdrained and rinsed
16ounces 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.

Recipe 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.

You are gonna love these!