Crockpot Mexican Lasagna

Here’s a simple dinner you might like to give a try soon.

Crockpot Mexican Lasagna

In a skillet, begin cooking 1 pound ground beef, and a diced onion.


When it is fully cooked, turn off the heat and add in 1 Tablespoon of Taco Seasoning.


Stir in a can of Fire-Roasted Diced Tomatoes with Green Chilies.


Rinse and drain a can of Black Beans.


And stir those in.


Finally, stir in some salt, around a 1/2 teaspoon or so. My taco seasoning does not have salt in it, so that the salt can be adjusted to whatever you are using it in.


In your crockpot, spread about 1/2 cup of the mixture into the bottom.


Place a tortilla over this, then scoop another 1/2 cup of the mixture.


Sprinkle with about 1/3-1/2 cup of Pepper Jack Cheese.


My tortillas were actually too big, so the rest of them I tore into pieces to fit them better.


Repeat with tortilla, mixture and cheese again…this time Cheddar cheese.



Repeat with all of these layers, until you have used all of your mixture. Alternate the layers with the different cheeses, and the final layer should have a little of both.

Turn your crockpot on to low, and cook for 3-4 hours.

Isn’t this gorgeous?


Cut the Lasagna into wedges – this generally makes 6 servings. Lift a wedge out onto your plate and serve topped with a little Sour Cream….and anything else you would like.



Crockpot Mexican Lasagna from The Foodie Army Wife
  • 1 lb Ground Beef
  • 1 Onion, diced
  • 1 Tablespoon Taco Seasoning
  • 1 14 oz can Black Beans, rinsed & drained
  • 1 14 oz can Fire-Roasted Diced Tomatoes with Green Chilies
  • ½ tsp Salt
  • 6-8 Flour Tortillas
  • 1½ cup grated Cheddar Cheese
  • 1½ cup Pepperjack Cheese
  • Sour Cream for topping
  1. In a skillet, cook ground beef and onion until fully cooked. Remove from heat.
  2. Stir in taco seasoning, tomatoes & green chilies, black beans and salt.
  3. Spread about ½ c of the meat mixture into the bottom of your slow-cooker.
  4. Top with a tortilla. (Tear the tortilla if you need to make it fit.)
  5. Top with another ⅓ - ½ cup meat mixture and cheese.
  6. Repeat. Alternate the layers with the two different cheeses. The final layer should have a little of both kinds.
  7. Place the lid on your slow-cooker and cook on low 3-4 hours.
  8. Cut into wedges, and serve with sour cream and any other topping you like.
  9. Enjoy!
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  1. Cheryl says

    Does 'fire roasted' mean that the tomatoes are spicier/hotter? Would a mild Rotel work? I'm a real light weight when it comes to spicy hot foods….Thanks, Cheryl

    • says

      Hi Cheryl! "Fire Roasted" simply means that the tomatoes have been charred with flames, which adds a little extra flavor. Rotel would work as well. This dish is not at all spicy. I'm a wimp when it comes to "hot" :)

  2. Dana says

    I found this recipe on Pinterest and I have to say, it's one of, if not the best, crock pot recipe I've ever made.

  3. Sarah says

    Great recipe! I made this in early September, as written, and it was a hit! Quick, easy, and yummy. Made it again with lean ground turkey to lighten up and also added corn to the mix. For a little more heat, I went with tomatoes with jalepenos. So good! Thank you!

  4. Shine15 says

    I am making this for tonights dinner as I am working a night shift tonight. It was super easy and I adapted it by putting a little extra Mexene powder, garlic and some frozen corn. It smells delish. Can't wait to get up at 4 this afternoon and dinner is ready. The salad is also made and ready to just take out of fridge.

  5. barbara hamilton says

    Love this recipe; made it several times. (I use corn tortillas). It’s always a hit
    with friends/family.

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