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