Slow cooker tortilla lasagna is a delicious and easy meal that everyone at your table will love! Layers of tortilla, ground beef, corn, refried beans, and cheese make this a fabulous new option for Taco Tuesday!
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Mexican food is amazing. So is Italian. Why not combine the best of both!
📝Shopping list
To make this easy crock pot Mexican lasagna, you will need:
- Flour tortillas
- Browned ground beef
- Diced tomato - canned
- Black beans - canned
- Onion- chopped
- Garlic - minced
- Refried beans
- Corn
- Red enchilada sauce
- Shredded cheese - I use Mexican blend
- Chopped green onions or cilantro - optional garnish
❓❔❓What is Tortilla Lasagna?
This slow cooker taco lasagna recipe is a hybrid casserole dish. Similar to traditional lasagna, it contains ground beef, cheese and sauce.
However the distinctly Mexican flavors of taco and enchilada make it a fully different and amazing culinary experience.
It is a cheesy, beefy, dish with layers of tortillas that has all the makings of a new family favorite.
🔪Instructions
Preparing Your Slow Cooker
Prepare your slow cooker by coating it with a non-stick agent. Any nonstick cooking spray or oil will work. Olive oil and avocado oil are my go-to coatings.
NOTE: some slow cooker inserts come with a nonstick surface. Use of a non-stick agent is still suggested. However, oil is sometimes recommended rather than spray to protect the longevity of the non-stick surface. Check your slow cooker's manual if you have any concerns.
Alternatively, you can choose to use a slow cooker liner.
Cooking
Step 1: Ground beef
Ground beef can be browned stove top in a large skillet. If you have a browning feature in your slow cooker, that works well too!
I like to bulk-brown beef in my traditional crock pot in bulk. I freeze it in recipe-sized portions so that I always have some on hand for various ground beef recipes. This prep step makes so many great slow cooker recipes a fraction of the work come assembly time. My kind of lazy!!
Regardless of how you cook it, be sure to drain all of the fat.
Step 2: Building The Lasagna
- 🍳Spread a large spoonful of either diced tomatoes with liquid OR enchilada sauce over the bottom of your greased slow cooker.
- 🍳 Add all ingredients other than tortillas, cheese and garnish to a mixing bowl.
- 🍳Stir to fully combine
- 🍳Place a layer of tortilla into the bottom of your slow cooker
- 🍳Add half of the meat mixture in a thick layer on top of the tortillas
- 🍳Sprinkle with a layer of shredded cheese
- 🍳Repeat each layer (tortilla, meat mixture, cheese) one more time.
- 🍳Finish with a third layer of tortilla followed by a final layer of remaining cheese
- 🍳Cook on the low setting for 5-7 hours
- 🍳Optional: sprinkle with chopped green onion and chopped fresh cilantro just prior to serving.
combine all ingredients but tortillas and cheese in a mixing bowl
layer tortillas in a full layer in slow cooker
top with meat mixture
top with cheese. Repeat all layers ending with a tortilla layer and a cheese layer and cook on low for 5-7 hours.
🍽Serving suggestions
1. Toppings - some favorites include:
- sour cream
- sliced black olives
- sliced green onion
- chopped fresh cilantro
- guacamole
- fresh lime juice
- sliced jalapeños
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2. Sides - a few great pairings:
- Salsa and chips
- a fresh green salad
- Mexican rice
- Black bean soup
- Mexican quinoa
- Corn tortillas
3. Margaritas!!
🔁Substitution ideas
- Use dry lasagna noodles in place of tortillas
- Swap spicy, chunky salsa for the diced tomatoes to dial up the heat a bit
- Add in diced hot chili peppers for even more heat
- Add in ¼ cup taco seasoning if you want to add more spice.
- Use ground turkey in place of ground beef for a lighter option.
Storing
Store your crockpot Mexican lasagna recipe in an airtight container or zip top bag. It will last for 3-4 days in the refrigerator. Reheat and handle leftovers gently as the tortillas may start to break apart.
Your slow cooker lasagna can also be frozen. It will last up to 4 months. For best results, defrost fully in the refrigerator prior to gently heating.
If you love this recipe...
Please let me know in the comment section below!
😉Hints & hacks
- If your slow cooker cooks unevenly (as some of mine do) lifting your slow cooker pot out of the heating element and rotating it 180 degrees before replacing it will help to even things out. I try to do this about half way through the cooking time. Just beware that the pot will be HOT! Pot holders are a must!
- Leftovers reheat really well in the oven or microwave (but are also delicious cold!!).
- I am a huge fan of slow cooker liners and usually recommend them for everything. However, for this type of dish, parchment paper is even better.
- In the market for a new slow cooker? I love mine!!
- The most important step is to always make sure your slow cooker is plugged in and turned on!!
**This recipe was updated and improved from the original first posted 2022
📖 Recipe
Lazy Slow Cooker Tortilla Lasagna
Equipment
- 4 quart or larger slow cooker
- mixing bowl and spoon
Ingredients
- 1½ - 2 lbs browned ground beef
- 16 oz refried beans
- 16 oz can black beans rinsed and drained
- 15.5 oz can diced tomatoes
- 14 oz corn (drained if from can)
- 10+ oz red enchilada sauce
- 8-9 flour tortillas
- 2+ cups shredded cheese (Mexican blend works well)
- ½ cup chopped onion
- 1 tablespoon minced garlic
- chopped green onion or cilantro for topping optional garnish
Instructions
- in a mixing bowl, mix together1½ - 2 lbs browned ground beef , 16 oz refried beans, 16 oz can black beans, 15.5 oz can diced tomatoes, 14 oz corn (drained if from can) , 10+ oz red enchilada sauce , ½ cup chopped onion, and 1 tablespoon minced garlic and set aside1½ - 2 lbs browned ground beef, 15.5 oz can diced tomatoes, ½ cup chopped onion, 1 tablespoon minced garlic
- spread a few spoonfuls of enchilada sauce or tomato liquid around bottom of a greased slow cooker10+ oz red enchilada sauce
- add a layer of tortilla to fully cover the bottom the slow cooker8-9 flour tortillas
- add half of meat mixture on top of beans - spread evenly throughout pot
- layer about ⅓ of the shredded cheese over the meat mixture
- add another layer of tortilla followed by a layer of the remaining meat mixture and then a layer cheese2+ cups shredded cheese (Mexican blend works well)
- Add a final layer of tortillas topped with the remaining cheese
- cover and cook on low for 5-6 hours or until lasagne is hot all the way through and all cheese is melted
- Top with chopped green onion or cilantro if desired
Video
Notes
Nutrition
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Ellen says
A must try!!!