Crock Pot Mexican Lasagna with Beef and Noodles

Crock Pot Mexican Lasagna

This Crock Pot Mexican lasagna uses oven-ready lasagna noodles, not tortillas. The noodles soften between layers of taco-seasoned beef, refried beans, red sauce, and melted cheese. Fresh cilantro finishes the casserole, which is served in saucy scoops straight from the oval slow cooker rather than neat squares.

Sauce contact is what keeps the noodles tender. Break the sheets to fit the insert, cover any exposed corners, and check the center before the edges dry out. The recipe makes 6 to 8 servings.

Ingredients for Crock Pot Mexican Lasagna

• 1 lb ground beef (450g)
• 1 medium yellow onion, diced (about 150g)
• 1 packet taco seasoning, about 1 oz (28g)
• 1 can refried beans, 15 to 16 oz (about 425g)
• 2 cups thick red salsa (about 480g)
• 1 cup red enchilada sauce (about 240g)
• About 9 oven-ready lasagna noodles (about 225g), broken as needed for 3 layers
• 2 1/2 cups shredded Mexican-style cheese blend (about 280g)
• 1/4 cup chopped fresh cilantro
• Cooking oil or nonstick spray, enough to lightly coat the insert

Use a 5- to 6-quart oval slow cooker. The number of noodles needed depends on the shape of the sheets and the insert; ruffled-edge oven-ready noodles work well if available.

How to Make Crock Pot Mexican Lasagna

1. Cook the filling: In a large skillet over medium heat, cook the beef and onion for 10 to 12 minutes, until the beef is fully browned and the onion is soft. Drain the fat so it does not make the casserole greasy. Stir in the taco seasoning and refried beans, and warm until combined.
2. Prepare the sauce and cooker: Stir the salsa and enchilada sauce together. Lightly grease the slow-cooker insert, then spread 1/2 cup sauce across the bottom.
3. Build three layers: Arrange about 3 noodles over the sauce, breaking them to follow the oval shape without stacking wide pieces. Add one-third of the beef-bean filling, 2/3 cup sauce, and 2/3 cup cheese. Repeat once. For the final layer, add the remaining noodles, filling, and another 2/3 cup sauce. Pour the remaining 1/2 cup sauce over the top, making sure exposed noodle corners are coated, then add all the remaining cheese.
4. Slow-cook: Cover and cook on LOW for about 2 1/2 to 3 1/2 hours. Start checking at 2 1/2 hours. The lasagna is ready when a fork passes easily through an interior noodle, the center is hot, and the cheese has melted. Stop cooking before the edges dry out or burn.
5. Rest and serve: Turn off the cooker and let the lasagna rest uncovered for about 10 minutes so the layers settle slightly. Scatter the cilantro over the top and serve rustic scoops directly from the insert.

How to Keep the Noodles Tender

Use oven-ready noodles for this amount of sauce and the stated cook window. Break sheets to fit around the oval insert with modest overlap; several stacked pieces in one spot may not soften evenly. Every noodle layer needs sauce beneath or over it, especially at the corners. Ordinary dry lasagna noodles are not a direct substitute without changing the liquid and method.

How to Tell When the Lasagna Is Done

Test an interior noodle rather than judging by the melted cheese alone. The sauce may gently bubble at the edges, but covered slow cooking will not produce a browned oven-style crust. A hot-running cooker may finish near the early end of the range, so let noodle tenderness and a hot center guide you.

Drain the beef and use a reasonably thick salsa to keep the filling from becoming greasy or watery. Use all 3 cups of combined sauce to soften the noodles, but do not add water by default.

Serving and Variations

Offer sour cream, avocado, or sliced jalapeños with individual portions. A simple green salad works alongside the lasagna.

Ground turkey can replace the beef; cook it through and drain any released liquid before layering. Tortillas make a different casserole, so do not assume they will need the same sauce quantity or cook time. For a chicken-based slow-cooker dinner, try this crockpot enchilada casserole. For another ground-beef dinner, see this crockpot hobo casserole.

Storage and Reheating

Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days. Reheat individual portions in the microwave until hot throughout. Handle them gently, as the noodle layers soften while stored.

The beef-bean filling can be cooked ahead and refrigerated separately before assembly. Portions can also be frozen for up to 3 months, though the noodles may be softer after thawing. Thaw in the refrigerator and reheat gently until hot.

Nutrition

Approximate nutrition per serving, based on 8 servings: 450 calories, 25g protein, 22g fat, and 39g carbohydrates. Per 100g: approximately 165 calories, 9g protein, 8g fat, and 15g carbohydrates. Values vary with the beef, salsa, beans, cheese, and portion size; optional toppings are not included.