Crockpot Mexican Lasagna Stack Up
Prep time
Cook time
Total time
Serves: 6-8
  • 12-14 tortillas (I used small corn tortillas)
  • 2 cups of shredded Mexican blend cheese
  • 1 tbsp of fajita seasoning
  • 28oz can of tomatoes, drained
  • 15.5 oz can of black beans, drained
  • 15.5 oz can corn (or frozen), drained
  • 2 cups of salsa
  • 2 cups of cooked, shredded chicken (or veggie chicken)
  • 1 small onion, chopped
  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 :)
Recipe by Family Fresh Meals at