Crockpot Mexican Lasagna Stack Up

What do you get when you combine Italian and Mexican cuisine

Mexican Crockpot Lasagna

I keep saying I am going to get better at using my crockpot. Every time I use it, I remember how easy it makes my life.

The night I made this, we had no dinner plans, and not much in the fridge. Darryl is always in the mood for Mexican food, so I went hunting in the pantry for a bunch of goodies to throw in the crockpot to make a killer meal.

This stack up recipe was easy, full of veggies and tasted GREAT! You can also easily customize this crockpot meal.

We used the vegetarian chicken, but you could used real shredded chicken, beef, or just extra beans and veggies. I am excited to try out our veggie sausage crumble next time. The leftovers heat up great too!

Darryl and I both agreed that topping your serving with sour cream is a must! Darryl isn’t a big fan of sour cream, so I just put a little on the side of his plate.

 

He quickly added more, saying “that really makes the dish!” If you are really hate sour cream, I think topping it with avocado would also be amazing. Hope you enjoy!

XO Corey

Here is what you need: Makes about 6-8 servings.

- 12-14 tortillas (I used small corn tortillas)

- 2 cups of shredded Mexican blend cheese

- 1 tbsp of fajita seasoning

- 28oz can of tomatoes

- 15.5 oz can of black beans

- 15.5 oz can corn (or frozen)

- 2 cups of salsa

- 2 cups of shredded chicken (or veggie chicken)

- 1 small onion, chopped

Crockpot Mexican Lasagna

1. Spray crockpot with cooking spray. Lay down layer of tortillas. Each crockpot will vary in size. Mine took 4 small tortillas to cover the bottom.

 

Next, spread a layer of tomatoes.

 

2. Sprinkle some chopped onions & black beans on top of the tomatoes.

 

3. Cover beans with a layer of salsa & apply a generous amount of fajita seasoning.

 

4. Next layer on your chicken & corn. (pictured with vegetarian fake chicken)

5. Top corn with a layer of shredded cheese.

Like I said, all crockpots are different shapes and sizes. So keep layering until you are a couple inches from the top. I was able to repeat the layers 3 times.

When you do reach the top, for the final layer, do a later of tortillas, topped with the rest of your tomatoes and cheese.

6. Cook on low for 3-4 hours or on high for 2 hours. Top with sour cream of avocado :)

Crockpot Mexican Lasagna

 

So GOOD you lick the plate!

 

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4.3 from 9 reviews
Crockpot Mexican Lasagna Stack Up
 

Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • - 12-14 tortillas (I used small corn tortillas)
  • - 2 cups of shredded Mexican blend cheese
  • - 1 tbsp of fajita seasoning
  • - 28oz can of tomatoes
  • - 15.5 oz can of black beans
  • - 15.5 oz can corn (or frozen)
  • - 2 cups of salsa
  • - 2 cups of shredded chicken (or veggie chicken)
  • - 1 small onion, chopped
Instructions
  1. Spray crockpot with cooking spray. Lay down layer of tortillas. Each crockpot will vary in size. Mine took 4 small tortillas to cover the bottom.
  2. Next, spread a layer of tomatoes.
  3. Sprinkle some chopped onions on top of the tomatoes.
  4. Next spread a layer of black beans.
  5. Cover beans with a layer of salsa.
  6. Apply a generous amount of fajita seasoning.
  7. Next layer on your chicken.
  8. Cover chicken with a layer of corn.
  9. Top corn with a layer of shredded cheese.
  10. Like I said, all crockpots are different shapes and sizes. So keep layering until you are a couple inches from the top. I was able to repeat the layers 3 times. When you do reach the top, for the final layer, do a later of tortillas, topped with the rest of your tomatoes and cheese.
  11. Cook on low for 3-4 hours or on high for 2 hours. Top with sour cream of avocado :)

Comments

  1. This looks amazing and delicious! Gotta try it. So glad you shared.

    • very good the kids truly were licking the plates I used no boil lasagna noodles followed the rest of the recipe will make again try this it is good

  2. This is SO amazing! Thank you YUM!

  3. Thanks for stopping by Sarah!

  4. Do you used cooked chicken or raw? The picture looks cooked but I can’t imagine why it would take 2 hours if the food is already cooked. I would like to make this tonight.

    Thanks!

  5. Shredded cooked chicken… I used rotisserie chicken. :)

  6. Good idea. Thanks!

  7. This is great!!!My family loved it!! Definetly a keeper!!

  8. @felicia, that is so great to hear! Thank you so much for sharing :)

  9. Amee Livingston says:

    too funny….it must have been good to be lick worthy, lol!  I love anything Mexican!!

  10. looks good… we’ll have to try this one. I am always looking for crockpot recipes. You said your husband does not like sour cream… and I see he’s vegetarian (we are too… with minimal dairy)… you could try making a vegan sour cream or vegan mayo to top it with. It has a ‘nuttier’ taste than dairy sour cream as it is made with cashews and tofu… so he may like that even better! Can’t wait to try this one.

  11. Anonymous says:

    I wanted to add that you could substitute greek yogurt for sour cream. Just as yummy but alot healthier for you.

  12. Anonymous says:

    tortillas turned very soft and soggy, it comes down the personal taste but i would rate this 5 out of 10.

  13. I found your blog thru Pinterest, and this recipe sounds so good! =)

    Im a new follower. =)

  14. Did anyone make this with white flour tortillas? We really hate corn tortillas, it’s just a weird taste.

  15. My husband and I made this last night and loved it! It was super easy for us to throw together, the hardest part was waiting for it to cook!! We also put it on top of tortilla chips to add a bit of crunch to the meal!

    • Sweet! I love your idea of putting tortilla chips on top. How FUN is that! I think I’ll try that next time :) XO

  16. Ashley Sanchez says:

    Was the chicken cooked before going in or can you put it in raw?

  17. The tortillas were really soggy. 10 minutes after taking the first piece out, the amount of water in bowl was incredible. Any suggestions? The flavor was great.

    • Well, the nature of crockpot meals isn’t to be crispy, so yes, the tortillas are going to be moist and soft :) As far as the water at the bottom….what kind of tortillas did you use? Did you drain the tomatoes? Maybe if you are getting too much liquid, I would make sure to drain the tomatoes next time. I hope we can find a combo that works well for you Susan :) XO

      • I am going to try this! Making out the grocery list. What kind of can tomatoes am I buying? Diced? Thanks in advance.

        • Yeppers! Diced tomatoes :) If you want to add some extra spice, I believe they make canned tomatoes with spicy peppers :) I used plain so my kiddos would be able to eat it too. I hope you love it Kate!

  18. Made this tonight, it was so delicious! My grocery store was out of flat corn tortillas, so I just got a box of hard corn tacos and broke them in half. They lined the crock pot perfectly! We topped it with guacamole, and scooped it up with hint-of- lime tostitos for a little crunch. Great recipe, thank you!

    • Great idea using the hard corn tacos! I am so glad that worked out :) This is one of our family favorites, so I am so happy to hear you loved it too! XO

  19. Marianne says:

    Made this for dinner….it was a huge hit! I am a vegetarian and my hubby isn’t and everyone cleaned their plates. So easy and delish, thanks! We also love your Lasagna Soup, let’s hear it for the Crock Pot meal!

  20. My wife and daughters made this tonight for supper, it was delicious! They put in ground pork and used Rotel tomatoes with green chili. It was amazing.

  21. Charlotte Keller says:

    I just made this with some leftover pulled pork from slow cooked pulled pork burritos and can’t wait to try some of it out tomorrow night

  22. I don’t always have fajita seasoning on hand, but here’s a recipe for some… borrowed from another recipe…
    2 tsp chili powder
    1 1/2 tsp cumin
    1/2 tsp garlic powder
    1/2 tsp dried oregano
    1/4 tsp seasoned salt

  23. This looks delicious. I think I will skip adding the tortillas and just ad the mixture to the tortillas afterwards like a burrito. Did you drain the black beans or use them with the liquid?

  24. Tried this tonight love it mmmmmmm!!!!!!!!!

  25. Melissa S says:

    Trying this recipe tonight for dinner! Looks and sounds delicious!

  26. Leilani Mattson says:

    Hawaii family will try this tonight, looks good, Let you know

  27. I’ve been scouring the internet today, looking for a crock pot meal. We’ve dropped from highs of 80°F to 50-60°F since Nov 1! Wasn’t feeling stew or soup yet but this I think will hit the spot today! Thanks for sharing!

  28. For anyone who cares – I tried this for dinner, except I only had raw chicken, so I tried cutting it up small and just cooking it longer. FYI everything cooked fine and tasted good, but the tortillas turned to much from cooking so long (7 hour on low) and gave it a weird texture so using cooked chicken and shorter heat time is a must!! :)

  29. The tortillas were indeed soggy, as I imagined but still pretty good recipe. I think taco seasoning would be better for this recipe than the fajita. I used refried black beans and whole wheat tortillas just for added nutrition. It kind of just all falls apart once on your plate, like a bowl of mush soup but STILL wonderful because it was easy and flavorful. That’s what my goal is always. Thanks for the recipe.

  30. I do have a real problem with mushy tortillas & pretty much knew that’s what would happen but I gave it a try anyways. Well, it was good enough for me to have multiple helpings! My husband couldn’t get past the tortilla issue & I was worried about waste but over the course of 2 days, my 9-year-old daughter finished off the entire pot. I seriously have never seen her eat so much in her life. She STILL talks about this recipe. It’s crazy. The tortilla thing bothers me so much though, I can’t give it more than 3 stars. This is definitely a recipe that’s screaming to be adapted because everything else about it is great.

  31. This is very good but I make one very similar only I use lasagna noodles (uncooked). We don’t care for the soggy tortillas very much so I use noodles. I just break them to fit into the crock to make each later. The noodles also soak up the excess liquid.

  32. I used a pound of 96/4 ground beef and LaTortilla Low Carb whole wheat tortillas and they weren’t mushy at all. I think a more fibrous tortilla helps with the liquid, and it makes it healthier! Great recipe. We loved it!

  33. Probably a strange question, but do you use the tortillas between each layer? Planning on making it tomorrow, so need to know. I bought all of the ingredients tonight. Thanks!!

  34. Hi I was wondering If you need to to cook (I’m using ground beef) the meat first or if the crockpot will cook it.

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