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–+ servings
close up of a cut piece of tortilla lasagna
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5 from 3 votes

Lazy Slow Cooker Tortilla Lasagna

Crockpot enchilada 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 worthy of being added to your regular dinner rotation.
Prep Time20 minutes
Cook Time5 hours
Total Time5 hours 20 minutes
Course: bruch, dinner, game-day, lunch, Main Course
Cuisine: Mexican Inspired
Keyword: crockpot mexican lasagna, mexican lasagna, Slow cooker enchilada lasagna
Servings: 10
Calories: 278kcal
Author: The Lazy slow cooker

Equipment

  • 4 quart or larger slow cooker (works really well in a casserole crockpot!)
  • measuring spoons and cups
  • mixing bowl and spoon
  • slow cooker liner or parchment paper (optional)

Ingredients

  • 1½ - 2 lbs browned ground beef
  • 16 oz refried beans
  • 15.5 oz can diced tomatoes
  • 14 oz corn (drained if from can)
  • 10+ oz red enchilada sauce
  • 4-6 corn tortillas
  • 2+ cups shredded cheese (Mexican blend works well)
  • ½ cup chopped onion
  • 1 tablespoon minced garlic
  • 1½ tablespoon taco seasoning (pre-made or homemade both work) see below for homemade seasoning instructions
  • chopped green onion or cilantro for topping

Instructions

  • place slow cooker liner or parchment paper into slow cooker, if using
  • In a mixing bowl, mix together ground beef, diced tomato (along with liquid from can) onion, garlic and taco seasoning and set aside.
    1½ - 2 lbs browned ground beef, 15.5 oz can diced tomatoes, ½ cup chopped onion, 1 tablespoon minced garlic, 1½ tablespoon taco seasoning (pre-made or homemade both work)
  • spread a few spoonfuls of enchilada sauce around bottom of crockpot
    10+ oz red enchilada sauce
  • layer tortillas in pot to cover sauce
    4-6 corn tortillas
  • spread half of refried beans over top tortillas
    16 oz refried beans
  • add half of meat mixture on top of beans - spread evenly throughout pot
  • spoon half of your enchilada sauce over top of the meal layer
  • layer half of the corn on top of the meat mixture
    14 oz corn (drained if from can)
  • layer at least 1 cups shredded cheese on top of the corn to cover
  • add another layer of tortilla on top of the cheese and then repeat all other layering steps ending with a thick layer of cheese on top
    2+ cups shredded cheese (Mexican blend works well)
  • cover and cook on low for 5-6 hours or until lasagne is hot all the way through and all cheese is melted
  • devour!!!!

Notes

Homemade taco seasoning:
 
  • 4 tablespoon chili powder
  • 1.5 tablespoon cumin
  • 1.5 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 1 teaspoon dried cilantro
Add all ingredients and stir.  Store in a cool, dry, air tight container. 

Nutrition

Calories: 278kcal | Carbohydrates: 21g | Protein: 24g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 809mg | Potassium: 426mg | Fiber: 5g | Sugar: 7g | Vitamin A: 479IU | Vitamin C: 7mg | Calcium: 197mg | Iron: 3mg