Crock Pot Tex Mex Lasagna
Dive into the bold flavors of the Southwest with this Crock Pot Tex Mex Lasagna, a comforting twist on a classic Italian favorite! Layers of soft flour tortillas take the place of traditional pasta, enveloping a savory blend of spiced ground beef, black beans, corn, and diced tomatoes with green chilies for a Tex-Mex-inspired kick. Slow-cooked to perfection, this dish is topped with gooey, melted Mexican blend cheese, making every bite irresistibly cheesy and satisfying. The easy preparation and hands-off cooking time make it an ideal choice for busy weeknights or casual gatherings. Serve it with dollops of sour cream, fresh cilantro, and sliced green onions for a colorful, crowd-pleasing meal packed with flavor. Perfect for fans of slow cooker recipes, Tex-Mex cuisine, and hearty casseroles!
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 2 tbsp taco seasoning
- 15 oz tomato sauce
- 10 oz diced tomatoes with green chilies (e.g., Rotel)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 6 pieces large flour tortillas
- 3 cups shredded Mexican blend cheese
- 0.5 cup sour cream (optional for serving)
- 2 tbsp sliced green onions (optional for garnish)
- 2 tbsp chopped fresh cilantro (optional for garnish)
Instructions
Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, crumbling it with a spatula, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet with the beef. Cook until the onion softens and becomes translucent, about 3 minutes.
Stir in the taco seasoning, tomato sauce, and diced tomatoes with green chilies. Reduce the heat to low and allow the mixture to simmer for 5 minutes. Remove from heat.
In a medium bowl, mix together the black beans and frozen corn.
Spray the inside of your crock pot with nonstick cooking spray or lightly oil it to prevent sticking.
Place one large tortilla at the bottom of the crock pot (you may need to tear it to fit). Spread about 1/3 of the beef mixture evenly over the tortilla.
Layer with 1/3 of the black bean and corn mixture and then sprinkle with 1/3 of the shredded cheese.
Repeat the layers (tortilla, beef mixture, bean and corn mixture, cheese) two more times, finishing with a final layer of cheese on top.
Cover the crock pot with its lid and cook on low for 4 hours or until the cheese is melted and bubbly and the flavors have melded together.
Once the cooking time is complete, turn off the crock pot and let the lasagna set for about 10 minutes before slicing and serving.
Serve warm, garnished with sour cream, sliced green onions, and fresh cilantro if desired.
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1495 mg | 65% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 9.5 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 543 mg | 42% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 922 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
