Crockpot Mexican Lasagna Stack Up
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!
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Crockpot Mexican Lasagna Stack Up
- 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
DIRECTIONS:
- 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.
- Sprinkle some chopped onions & black beans on top of the tomatoes.
- Cover beans with a layer of salsa & apply a generous amount of fajita seasoning.
- Next layer on your chicken & corn. (pictured with vegetarian fake chicken)
- 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.
- Cook on low for 3-4 hours or on high for 2 hours. Top with sour cream of avocado 🙂
Crockpot Mexican Lasagna Stack Up
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Ingredients
- 12-14 to rtillas I used small corn tortillas
- 2 cups of shredded Mexican blend cheese
- 1 tbsp of fajita seasoning
- 28 oz 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
Instructions
- 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.
- Sprinkle some chopped onions on top of the tomatoes.
- Next spread a layer of black beans.
- Cover beans with a layer of salsa.
- Apply a generous amount of fajita seasoning.
- Next layer on your chicken.
- Cover chicken with a layer of corn.
- 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.
- Cook on low for 3-4 hours or on high for 2 hours. Top with sour cream of avocado 🙂
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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I must start off by saying that there isn’t a single recipe from you that we’ve made that the whole family, two little ones included, haven’t loved! This recipe is no different. Easily one of our favorite meals! I make chicken taco meat in the crockpot just using chicken broth and taco seasoning and then put leftover meat in the freezer. The left over meat always gets used for this recipe and it’s SO delicious.
A tip for everyone saying theirs turned out soggy, try draining the beans, tomatoes, and corn really well in addition to using a fork to scoop it all out of the can so that minimal juice gets into the crockpot. I also drain all the juice out of the shredded chicken meat we use as well since crockpots naturally lock in moisture. I’ve never had any issues with the corn tortillas turning soggy or a puddle of liquid forming at the bottom at all after doing this.
You are so sweet Cristy. So happy you and the family loved the recipe!
How long would it need to cook if I use lasagna noodles instead of tortillas?
My family absolutely loves this recipe, the kids clean their plates every time. It’s so easy to make!
Can you use flour tortillas instead? If so how would the recipe need addressing
Yes you can sub flour tortillas instead. I would keep everything else the same.
Excellent flavor. I added a small can of diced green chilis over the first corn layer. Mine turned out more soupy than the various web photos though. Thoughts?