Crock Pot Mexican Lasagna
Crock Pot Mexican Lasagna is made with layers of seasoned ground beef, lasagna pasta and cheese! You won’t believe how easy and flavorful this recipe is to make and enjoy!
CROCK POT LASAGNA WITH A MEXICAN TWIST
This Crock Pot Mexican Lasagna is a game-changer for busy weeknights. It’s the perfect comfort food! It’s a fun little twist for Taco Tuesdays! My original Crock Pot Lasagna recipe was such a hit, I know I had to make a Mexican Lasagna version of it! The slow cooking process really lets all the flavors meld together and it slices up and serves so easily!
Thanks so much for the step by step photos and ingredient photo. It is so helpful! This turned out wonderful! I was skeptical about the uncooked noodles but it worked perfectly! Served topped with more salsa and sour cream, yum!
– Nita
FREQUENTLY ASKED QUESTIONS:
You certainly can swap the lasagna noodles out for flour or corn tortillas. They may break down a little over time in the Crock Pot, but they can be used. I have found the lasagna noodles are easier to slice and serve though.
I like to serve a nice green salad with my Mexican Lasagna. It pairs perfectly with Rice, beans, and Mexican Cornbread too.
Garnish with sour cream, cilantro, jalapenos, green onions, black olives and so much more.
You can add chopped bell peppers when cooking the onions.
You can add enchilada sauce, corn, zucchini, spinach, and jalapenos.
If you swap the meat out for plant-based protein sources like beans or tofu this will become a vegetarian Mexican Lasgana.
Yes. I have an Oven Baked Mexican Lasagna recipe that I regularly make and then I turned it into this slow cooker recipe. You can refer to that recipe to make in the oven.
Sure. If you like a more “saucy” lasagna, just use an Alfredo Sauce instead of queso, like I do in my original baked Mexican Lasagna. You’ll still get the creaminess of the queso, but more sauce.
You can keep the leftovers in the fridge for up to 3 days. This will keep in the freezer for up to 3 months. It may change texture once thawed and reheated.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- ground beef – you could also use ground turkey, ground chicken or chorizo.
- yellow onion – don’t like onion? Just leave it out.
- packet taco seasoning– I used low sodium taco seasoning. You can use regular taco seasoning if desired, or control all of your ingredients even more by using some Homemade Taco Seasoning.
- cream cheese– softened to room temperature. If you forgot to pull out the block of cream cheese earlier in the day, you can use these Tips to Soften Cream Cheese Quickly. If you need it to be, this can be an optional ingredient.
- mild salsa – if you want to spice this up a bit, feel free to use a spicier salsa.
- oven-ready lasagna noodles– these things are a game changer. If you use this type, you don’t have to worry about cooking the noodles before hand, they just cook in the Crockpot as the dish cooks. You will find these near all the other lasagna noodles. Double check the package to be sure that it shows “oven ready”. You can use the regular lasagna noodles form my traditional crock pot lasagna because that is a saucier filling but this isn’t so the oven ready works best.
- refried beans– grab a can of your favorite refried beans. Any brand will work, or use some Homemade Refried Beans. If you find it difficult to spoon the beans out for the lasagna mixture, you can heat them up in a bowl first.
- white queso dip– any store bought brand or Homemade Queso Dip should work in this recipe. I have been really enjoying the Queso Dip from Sam’s Club lately (not a paid affiliate link).
- Mexican blend shredded cheese – if you want to add a kick of spice, try using shredded pepper jack cheese.
HOW TO MAKE CROCK POT MEXICAN LASAGNA:
To a skillet add the ground beef and onion over medium heat. Cook and crumble meat until fully cooked and no longer pink. Drain any excess grease and add back to skillet. Add the water and taco seasoning. Stir for 2-3 minutes or until it has slightly thickened. Add the softened cream cheese and 1/2 cup salsa to the meat. Mix until fully combined. Remove from the heat.
Spray a 5-6 quart oval crock pot with nonstick cooking spray. Layer in order: 1/3 of the meat mixture, 3 lasagna noodles (break to fit if needed), 1/3 of the refried beans, drizzle with 1/3 of the queso sauce, pour 1/3 of the remaining salsa, and sprinkle with 1/3 of the shredded cheese.
Repeat 2 more times. Cover and cook on low for 2-3 hours.
Optional: top with cilantro before serving. Top servings with sour cream, green onions, sliced olives or drizzle with a little more warmed up queso dip.
CRAVING MORE RECIPES?
- Crock Pot Lasagna
- Crock Pot White Lasagna
- Crock Pot White Lasagna Soup
- Mexican Lasagna (baked version)
- Lasagna Soup
- Bubble Up Lasagna
- Lasagna Roll Ups
- Sheet Pan Lasagna
- Easy Skillet Lasagna
Crock Pot Mexican Lasagna
Ingredients
- 1 pound ground beef
- ½ cup chopped yellow onion
- ⅓ cup water
- 1 ounce packet taco seasoning (I used low sodium)
- 8 ounce block cream cheese, softened (can use sour cream)
- 16 ounce jar mild salsa (divided use)
- 9 oven-ready lasagna noodles (NEEDS TO BE OVEN READY)
- 16 ounce can refried beans
- 16 ounces white queso dip
- 2 cups Mexican blend shredded cheese
- 2 Tablespoons chopped cilantro (optional)
Instructions
- To a skillet add 1 pound ground beef and 1/2 cup chopped yellow onion over medium heat. Cook and crumble meat until fully cooked and no longer pink. Drain any excess grease and add back to skillet.
- Add 1/3 cup water and 1 ounce packet taco seasoning. Stir for 2-3 minutes or until it has slightly thickened.
- Add 8 ounce block cream cheese, softened and 1/2 cup salsa to the meat. Mix until fully combined. Remove from the heat.
- Spray a 5-6 quart oval crock pot with nonstick cooking spray.
- Layer in order: 1/3 of the meat mixture, 3 lasagna noodles (break to fit if needed), 1/3 of the refried beans, drizzle with 1/3 of the queso dip, pour 1/3 of the remaining salsa, and sprinkle with 1/3 of the shredded cheese.
- Repeat these steps 2 more times.
- Cover and cook on low for 2-3 hours.
- Optional: top with2 Tablespoons chopped cilantro before serving. Top servings with sour cream, green onions, sliced olives or drizzle with a little more warmed up queso dip.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Thanks so much for the step by step photos and ingredient photo. It is so helpful! This turned out wonderful! I was skeptical about the uncooked noodles but it worked perfectly! Served topped with more salsa and sour cream, yum!
Excellent! Thank you!!