Crockpot Mexican Lasagna With Tortillas
A delicious twist on dinner! Try this Crockpot Mexican Lasagna With Tortillas instead of noodles! This recipe is simple and amazing!
Trying to get dinner on the table when you have to run out the door can feel like it is next to impossible. A crockpot can be the difference between a home cooked meal and drive through. Before you run out the door, spend 5 minutes putting together this delicious dinner that everyone will go crazy for! This Crockpot Mexican Lasagna with Tortillas is full of flavor, and so easy to make! Everyone will love it.
What is Mexican Lasagna
Mexican Lasagna is a layered dish like a classic lasagna. The twist is you make it using Mexican ingredients like taco beef, refried beans, & enchilada sauce. Instead of using noodles you replace them with tortillas. The end result is an amazing dish that the whole family will love. Added bonus is making it in the crockpot is a delicious no-bake dinner that doesn’t need you to heat up the oven.
What size Crockpot
This recipe can be easily halved and made in a smaller crockpot (4 quart), but for a family sized meal I recommend a 5 quart slow cooker or larger. This would even be perfect in a Casserole Crockpot.
Gluten Free Version
I have been adjusting recipes for kids with food allergies for way too long. LOL In all seriousness, this recipe is very easy to make gluten free. Just use a gluten free tortilla (corn or other gluten free tortilla), and ensure you other ingredients are gluten free. Making your own homemade enchilada sauce is a great way to make sure your dinner is truly gluten free.
How to Make Mexican Lasagna With Tortillas
This Crockpot Mexican Lasagna is all about layering. It is even easier to make if you have some leftover taco beef. I also like to prep ahead when I buy ground beef and keep it already browned in 1 lb portions in the freezer for meals like this. SUCH a time saver! (Skip the ground beef and use ground Turkey instead)
You can even use your crockpot to brown your ground beef! If you choose to brown it first you will need a large skillet heat over medium high heat until cooked through. Don’t forget to season it with taco seasoning.
Start out with about 1/3 cup of enchilada sauce in the bottom of your crockpot. I used this Homemade Enchilada Sauce that took only about 10 minutes to make! It is amazing and totally worth the effort!
Place flour tortillas (Corn is fine too), beef mixture, refried beans, veggies, and sprinkle cheddar cheese; Continue layering in the ingredients. I had 3 total layers. Just eyeball about 1/3 of the ingredients for each layer. It does not have to be exact.
After the final layer, top with another layer of tortillas, enchilada sauce, and the rest of the cheese. You can add some olives or cilantro to the top now too. Cover and cook on low for 2 and 1/2 hours.
Serving
Serve with sour cream, guacamole, diced tomatoes, green chiles, black olives, or any other taco toppings you love! This would be a great meal to throw in before heading out the door to sports, or other afternoon event. It is so nice to come home to a hot meal!
Can be served with a side of rice, homemade guacamole, and this delicious flan for dessert.
Oven
Don’t have time to wait for the crockpot? You can bake this in the oven. Assemble this dish in a casserole dish. Place in the oven at 350 degrees F for about 20 – 30 minutes or until the cheese is melted and bubbly.
Storage
Store your leftovers in an airtight container in the fridge for up to 4 days.
Crockpot Mexican Lasagna Recipe
Equipment
Ingredients
- 1 lb ground beef browned & drained
- 1 pkg corn tortillas
- 2 cups Enchilada Sauce or Salsa
- 16 oz Refried Beans (1 can)
- 1/2 cup onion diced
- 1/2 cup bell pepper diced
- 2 cups mexican blend cheese shredded
- fresh cilantro
- sliced olives optional
Instructions
- In a 5 quart or larger crockpot place 1/3 cup of enchilada sauce or salsa if you prefer. Spread it around evenly.
- Top wth sauce with a single layer of corn tortillas. Then continue to layer with a 1/3 portion of ground beef, onion, pepper, refried beans, 1/4 cup cheese, and 1/3 cup of sauce.
- You are going to continue this pattern 2 more times. After the final layer top with a layer of corn tortillas. Pour the rest of the sauce over the top, and top with cheese and some of the fresh cilantro. You can add some diced olives if you desire.
- Cover and cook on LOW for 2 1/2 hours.
- Slice into portions and serve with some sour cream, guacamole, and additional fresh cilantro.
