Kid-Friendly Grilled Cheese Roll-Ups

Flattened sandwich bread wraps around orange cheese to make small, hand-held grilled cheese rolls. Toasting the seam first keeps each roll closed; turning it gradually browns the curved sides while the cheese melts. Keep the skillet at moderate heat and look for lightly crisp bread and glossy cheese at the open ends rather than relying only on the clock.

Makes 6 roll-ups, or about 3 snack servings. Allow about 10 minutes to prepare them and 8–12 minutes to cook, depending on how many batches your skillet holds.

Ingredients for Grilled Cheese Roll-Ups

• 6 large slices soft sandwich bread, preferably white, crusts trimmed
• 6 slices orange American cheese, about 4–5 ounces total (about 130g)
• 2 tablespoons butter, divided (about 30g)
• Optional: About 2 tablespoons thick tomato-based dipping sauce, such as ketchup, for serving

How to Make Grilled Cheese Roll-Ups in a Skillet

1. Flatten the bread: Trim the crusts, then flatten each slice with a rolling pin until thin and flexible but still intact. A heavy, flat-bottomed pan also works.
2. Fill and roll: Place one cheese slice on each piece of bread, leaving about 1/2 inch of bread bare along the edge that will form the seam. Roll snugly toward that bare edge and press the seam closed.
3. Set the seams: Warm a 10- to 12-inch nonstick or well-seasoned skillet over medium-low heat. Melt enough butter to coat it with a thin film. Add a few rolls seam-side down, leaving room to turn them, and press gently. Start checking after 45–60 seconds; turn them once the seams hold when nudged.
4. Toast every side: Rotate each roll about a quarter turn at a time, cooking uncovered until the bread is lightly golden and crisp around its curved surface and the cheese at the open ends looks soft and glossy. Allow about 3–5 minutes per batch, using those cues rather than the time alone. Lower the heat if the bread darkens before the cheese melts. Repeat with the remaining rolls, adding butter as needed to keep a thin film in the skillet.
5. Serve warm: Keep the rolls intact, with their cheese-filled ends visible. Let them cool briefly before serving to young children; the melted cheese can be hot.

How to Keep the Roll-Ups Closed

Soft, well-flattened bread bends around the cheese without cracking. The bare edge lets bread overlap bread at the seam, and cooking that seam first helps it stay closed. A little cheese peeking from an open end is expected. If cheese leaks along the seam, leave more of that sealing edge bare and roll the next one more snugly.

Bread, Cheese, and Dipping Options

Soft wheat or multigrain bread works if it flattens without tearing. Pliable crusts can stay on, though trimming them makes neater rolls. Sliced cheddar or mozzarella can replace American cheese, but the color and melt will differ. Neutral cooking oil can replace the butter, with a different flavor.

Serve a small dollop of tomato-based sauce beside the rolls, or offer tomato soup for dipping. Keep the plain cheese filling free of sauce so the bread is easier to roll.

Serving and Reheating

Serve the roll-ups fresh while the bread is crisp and the cheese is melted. For a plated snack, loosely stack two with their open ends showing and put the dip beside them. For another cheesy meal, try Crock Pot Rotel Pasta with Beef and Creamy Cheese.

If you refrigerate leftovers, rewarm them gently in a lightly buttered skillet until the cheese melts again.

Nutrition

Approximate nutrition per snack serving of 2 roll-ups: 310 calories, 11g protein, 20g fat, and 23g carbohydrates. Approximate values per 100g: 335 calories, 12g protein, 22g fat, and 25g carbohydrates. Estimates include the bread, cheese, and butter but not optional dips; values vary with the ingredients and the amount of butter absorbed.

3-Ingredient Crockpot BBQ Ribs

These Crockpot BBQ ribs cook in substantial, bone-in sections until the meat is tender but still sturdy enough to lift onto a platter. Baby back ribs, seasoned salt, and bottled barbecue sauce are the only ingredients. Seasoned salt fills the third-ingredient role without adding soda or another liquid to the slow cooker.

Save some sauce before it touches the raw pork. Brushing that clean sauce onto the cooked ribs gives them a thick, glossy coating, even after the sauce in the cooker has thinned with pork juices. A brief broil can set the glaze, but it’s optional.

Ingredients for Crockpot BBQ Ribs

• 1 rack baby back pork ribs, about 2 to 2 1/2 pounds (about 1kg)
• 1 teaspoon seasoned salt, or a little less if the barbecue sauce is particularly salty
• 1 1/2 cups bottled barbecue sauce (about 360g), divided

Yield: 4 servings. Prep time: 15 minutes. Cook time: 6 to 8 hours on LOW, plus an optional 2 to 4 minutes under the broiler.

How to Make Crockpot BBQ Ribs

1. Prepare the ribs: If a thin, papery membrane covers the bone side, slip a small knife under one edge and pull it off, using a paper towel for grip. Skip this if the membrane has already been removed. Cut the rack into substantial two- to four-bone sections that fit in a 6-quart slow cooker with the lid fully closed.
2. Season and sauce: Set aside 1/2 cup barbecue sauce in a clean container before handling the raw ribs. Sprinkle the sections with seasoned salt. Arrange them against the cooker wall or in a loose stack, then spread the remaining 1 cup sauce over them. Do not add water or soda.
3. Cook until tender: Cover and cook on LOW for 6 to 8 hours without stirring or flipping. Start checking at 6 hours. A fork should enter the meat easily, the sections should bend, and you may see some meat pull back from the bones. If the ribs are still tough, continue cooking and check periodically.
4. Brush and serve: Slide a broad spatula under each section and use tongs to guide it onto a platter. Brush with the reserved sauce and serve. For a more set glaze, preheat the broiler on high while transferring the ribs to a foil-lined rimmed baking sheet. Brush with sauce, then broil for 2 to 4 minutes, watching closely, until it bubbles and develops a few darker spots. Rotate the pan if it browns unevenly. Let stand about 5 minutes before serving.

How to Prep Ribs for the Crockpot

Some racks are sold with the membrane already removed, so check the bone side before trying to peel it away. Cutting the rack before cooking lets the lid close without forcing it and leaves you with bone-in sections that are easier to lift and serve.

When Are Slow Cooker Ribs Done?

The 6-to-8-hour window is a guide: rack thickness and how the sections fit in the cooker affect the timing. For ribs that hold their shape on a platter, stop when the meat yields easily to a fork and the sections bend but can still be lifted with support. Cooking longer makes them softer and more likely to break during transfer. Spareribs can also be used, but they may need longer than baby backs; judge them by tenderness.

Getting a Glossy BBQ Finish

Pork juices loosen the sauce in the cooker. The reserved, untouched sauce clings to the cooked ribs for a thicker-looking finish. Brushing is enough for saucy ribs; broil only if you want the coating more set, and watch closely because sweet barbecue sauce can scorch quickly.

Serving and Storing Leftover Ribs

Serve with any remaining clean barbecue sauce. Coleslaw and potato salad, or corn and baked beans, make simple sides. For another slow-cooker pork dinner, try Crock Pot Pork Loin.

Refrigerate leftover ribs in an airtight container for 3 to 4 days, or freeze in a freezer-safe container for up to 3 months. To reheat, cover with a little barbecue sauce and warm gently until hot throughout. Avoid prolonged reheating, which can dry the meat.

Nutrition

Approximate per serving (1/4 of the recipe): 515 calories, 30g protein, 27g fat, and 38g carbohydrates. Approximate per 100g of edible cooked ribs with sauce: 310 calories, 18g protein, 16g fat, and 23g carbohydrates. These estimates vary with the amount of bone and fat, the sauce used, and how much sauce remains in the cooker.

Crock Pot Cajun Red Beans and Rice

Red kidney beans and thick rounds of smoked andouille cook with onion, bell pepper, celery, and Cajun seasoning until the beans are tender. Mashing a small portion at the end turns the cooking liquid into a creamy, spoonable sauce while leaving most of the beans whole. Cook the white rice separately and spoon the beans over it to serve.

This is not a slow-cooker-only recipe: dried kidney beans must be soaked, then boiled vigorously on the stovetop for 30 minutes before they go into the cooker.

Ingredients for Crock Pot Cajun Red Beans and Rice

• 1 lb dried red kidney beans, sorted and rinsed (450g)
• 12 oz fully cooked smoked andouille sausage, cut into 1/2-inch rounds (340g)
• 1 medium yellow onion, diced (about 150g)
• 1 medium green bell pepper, diced (about 150g)
• 2 celery ribs, diced (about 100g)
• 4 garlic cloves, minced
• 2 tablespoons salt-free Cajun seasoning
• 2 bay leaves
• About 3 1/2 cups reduced-sodium chicken broth, plus more if needed to just cover the beans
• 2 cups uncooked white rice (about 370g)

Optional for serving: hot sauce and 2 to 3 tablespoons sliced green onions. You will also need water for soaking and boiling the beans; discard that water before slow cooking.

Yield: 6 servings. Timing: About 20 minutes active prep, plus 8 to 12 hours soaking, a 30-minute rolling boil, and approximately 8 to 10 hours on LOW. Cook the rice near serving time.

How to Make Slow Cooker Red Beans and Rice

1. Soak the beans: Cover the sorted, rinsed beans generously with water in a large bowl. Soak for 8 to 12 hours, keeping them submerged. Drain and discard the soaking water.
2. Boil the beans: Put the soaked beans in a large pot and cover with fresh water. Bring to a vigorous rolling boil and maintain it for a full 30 minutes, not merely a simmer. Drain.
3. Fill the slow cooker: Add the drained beans, fully cooked sausage, onion, bell pepper, celery, garlic, Cajun seasoning, and bay leaves to a 5- to 6-quart slow cooker. Pour in about 3 1/2 cups broth, adding more only if needed to just cover the beans. Stir and keep the mixture below the cooker’s maximum-fill line.
4. Cook until tender: Cover and cook on LOW. Begin checking the beans and liquid level around 6 hours; they may need approximately 8 to 10 hours, but stop once several beans are tender all the way through, with no firm or chalky centers. If they are still firm, continue cooking and check periodically. Add hot water if the liquid falls enough to expose the beans or the cooker looks dry.
5. Thicken the sauce: Remove the bay leaves. Mash a small portion of the tender beans against the side of the cooker, then stir and let stand for a few minutes. The sauce should coat the mostly whole beans and sausage but still flow easily from a spoon. If it is thin, cook uncovered on HIGH briefly, watching closely. Taste before adding salt or hot sauce.
6. Cook the rice and serve: Prepare the rice separately according to its package directions, timing it to finish near the beans. Spoon the beans, sausage, and sauce over the hot rice.

Why the Kidney Beans Need a Stovetop Boil

Dried kidney beans require the vigorous boil before slow cooking; soaking and slow-cooker heat alone do not replace it. Use fresh water after soaking, keep the water at a rolling boil for the full 30 minutes, and drain the beans before adding them to the cooker. Do not start dried kidney beans directly in the slow cooker.

How to Keep the Beans Creamy and Spoonable

Wait until the beans are tender throughout before mashing any. Crushing just a small portion thickens the liquid without turning the pot into a paste. If the finished sauce is too thick, stir in a little hot water. If it remains watery after mashing, let it reduce briefly uncovered on HIGH.

Bean age and slow-cooker performance affect finishing time, so check tenderness rather than relying on the clock. Andouille also varies in salt and heat; the salt-free seasoning and reduced-sodium broth leave room to adjust the finished pot.

Serving and Sausage Options

Keep rice out of the slow cooker so it does not soften during the long bean cook. For a milder version, replace andouille with fully cooked mild smoked sausage or fully cooked smoked turkey sausage. Taste the finished beans before adjusting salt or heat. Canned kidney beans should not follow this full dried-bean cooking schedule.

How to Store and Reheat Beans and Rice

Cool leftovers promptly and refrigerate beans and rice in separate airtight containers for up to 4 days. Reheat each until thoroughly hot, adding a splash of water to the beans if the sauce has thickened. Do not leave cooked rice at room temperature for an extended period.

Freeze the cooled bean-and-sausage mixture without rice for up to 3 months. For another slow-cooker dinner, try slow cooker brisket.

Nutrition

Approximate nutrition per serving, including rice, based on 6 servings: 680 calories, 32g protein, 16g fat, and 102g carbohydrates. Approximate values per 100g of prepared food: 110 calories, 5g protein, 3g fat, and 16g carbohydrates. Values vary with the sausage, broth, cooked rice yield, and amount of liquid retained in the beans.

Slow Cooker Brisket

Slow cooking turns brisket tender enough to pull into long strands, but it cannot brown the surface. A skillet sear gives this brisket its dark exterior before it cooks on LOW with onions, beef broth, and Worcestershire. The juices stay savory and pourable rather than becoming a thick barbecue sauce.

Serve it with most of the brisket intact and one end pulled apart. Spoon the soft onions and a little juice over the meat, then offer the rest alongside. Start checking around 8 hours, but let fork tenderness—not the clock—tell you when it is done.

Ingredients for Slow Cooker Brisket

• 1 beef brisket, 3–4 lb, preferably point or a well-marbled flat
• 1 1/4 teaspoons fine salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 tablespoon neutral cooking oil
• 2 medium yellow onions, coarsely chopped (about 300g)
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 cup low-sodium beef broth
• 2 tablespoons Worcestershire sauce

Optional: 2 sprigs fresh thyme.

How to Make Slow Cooker Brisket

Serves: 6–8. Prep: 20–25 minutes. Cook: About 8–10 hours on LOW, plus up to 10 minutes to reduce the juices if needed. Allow about 15 minutes for resting and additional slow-cooker time if the brisket is not yet tender.

1. Trim and season: Trim an exceptionally thick fat cap to about 1/4 inch, leaving a modest layer. Pat the brisket dry and season it all over with the salt, pepper, and smoked paprika. If it will not fit in a 6-quart or larger slow cooker with the lid closed, cut it into two large pieces.
2. Brown the brisket: Heat the oil in a large heavy skillet over medium-high heat. Sear the broad sides for about 4–5 minutes per side, until deeply browned but not charred. Transfer to the slow cooker. The browned surface will soften during cooking; it will not stay crisp.
3. Make the onion base: Reduce the skillet heat to medium. Cook the onions for 4–5 minutes, until beginning to soften. Stir in the garlic and tomato paste and cook for 1 minute. Add the broth and Worcestershire, scraping up the browned bits from the skillet. Pour the mixture around and partly over the brisket. Add the thyme, if using.
4. Slow-cook: Cover and cook on LOW for about 8–10 hours. Keep the lid closed rather than routinely turning the meat. Start checking around 8 hours: a fork should enter the thickest part easily, and the fibers should pull away with little effort. If the brisket is resistant or chewy, cover and continue cooking, checking every 30–60 minutes.
5. Rest and finish the juices: Transfer the brisket to a cutting or serving board and rest for about 15 minutes. Remove the thyme, if used. Let the cooking juices stand briefly, then skim off visible fat. If the juices are watery, simmer them uncovered in a saucepan over medium heat for up to 10 minutes, until they lightly coat a spoon but remain pourable. Keep the softened onions in the juices.
6. Pull one end and serve: Use two forks to pull long strands from one end, leaving most of the brisket intact. Spoon some onions and juices over the meat without covering all of its browned surface. Serve the extra juices in a small bowl alongside.

Choosing a Brisket Cut

A well-marbled point suits the partly pulled finish and makes rich juices, though it may leave more fat to skim. A well-marbled flat also works; its more uniform shape makes it easier to slice if you prefer that for leftovers. With either cut, trim unusually thick exterior fat rather than removing it all.

Does the Broth Need to Cover the Brisket?

No. The brisket only needs to be partly surrounded by liquid. The beef and onions release more moisture as they cook, so adding broth just to submerge the meat can leave the finished juices thin.

Serving Slow Cooker Brisket

Serve the partly pulled brisket with mashed potatoes or roasted vegetables to catch the onion juices. For another saucy beef dinner, try Crockpot Cube Steak and Gravy.

Storing and Reheating Brisket

Refrigerate leftovers promptly in a covered container with some of their juices for up to 3–4 days. Reheat covered with the juices in a 300°F (150°C) oven until warmed through. For make-ahead serving, refrigerate the cooked brisket in its juices, remove the hardened fat, then reheat gently.

Freeze cooled portions with a little juice for up to 3 months. Thaw in the refrigerator before reheating. Fully pulled leftovers can also be used in sandwiches.

Nutrition

Approximate per serving, based on 7 servings: 575 calories, 42g protein, 42g fat, and 7g carbohydrates. Approximate per 100g: 275 calories, 20g protein, 20g fat, and 3g carbohydrates. Values vary considerably with the brisket cut, portion size, and how much rendered fat is skimmed.

Crockpot Beef and Broccoli

Sliced chuck cooks directly in a soy-garlic sauce for this slow-cooker beef and broccoli—no browning needed. Check the beef for tenderness before adding the broccoli; a hot-running cooker may finish it sooner than expected. Fresh florets and a cornstarch slurry go in only at the end, giving the sauce time to thicken without cooking the broccoli until it falls apart. Spoon everything over white rice and finish with sesame seeds.

Servings: 4 | Prep time: 20 minutes | Cook time: About 4 hours 20 minutes to 6 hours 30 minutes | Total time: About 4 hours 40 minutes to 6 hours 50 minutes

Ingredients for Crockpot Beef and Broccoli

• 1 1/2 pounds boneless chuck roast (about 680g), sliced against the grain into 1/4- to 1/2-inch strips
• 1/2 cup low-sodium beef broth
• 1/3 cup low-sodium soy sauce
• 2 tablespoons packed brown sugar (about 25g)
• 1 tablespoon toasted sesame oil
• 3 garlic cloves, minced
• 4 cups fresh broccoli florets (about 300g), cut to similar sizes
• 2 tablespoons cornstarch (about 15g)
• 2 tablespoons cold water
• 3 cups cooked white rice (about 475g), for serving
• 2 teaspoons sesame seeds, for finishing

Choose and Slice the Beef

Use chuck roast for the cooking window below; leaner cuts may need a different schedule. Cut across the visible grain, so it runs across each strip rather than along its length. Keep the strips similar in thickness so they cook evenly and remain distinct in the sauce.

How to Make Crockpot Beef and Broccoli

1. Slice the beef: Cut the chuck against the grain into 1/4- to 1/2-inch strips of similar thickness.
2. Mix the sauce: In a 5- to 6-quart slow cooker, whisk together the broth, soy sauce, brown sugar, sesame oil, and garlic. Add the raw beef and toss to coat.
3. Cook until tender: Cover and cook on LOW for about 4 to 6 hours. Check at 4 hours, or earlier if your cooker runs particularly hot. The beef should be fully cooked and yield easily when pierced or bitten, while the strips still hold together. If it is firm, continue cooking on LOW; wait to add the broccoli.
4. Thicken the sauce and add broccoli: Whisk the cornstarch with the cold water until smooth, then stir it into the hot cooking liquid. Fold in the broccoli. Cover, switch to HIGH, and cook for 20 to 30 minutes, checking at 20 minutes. Stop when the broccoli is tender with some bite and still holds its shape, and the glossy sauce coats the beef instead of running off like broth. If the sauce is still thin, stir and cook briefly longer on HIGH. Let it stand uncovered for about 5 minutes if it needs a slightly thicker finish.
5. Serve: Divide the white rice among four shallow bowls. Spoon the beef and broccoli over the rice, leaving some visible around the edges, and scatter the sesame seeds on top.

Cook the rice while the beef is in the slow cooker so it is ready when the sauce finishes.

For Firmer Broccoli

Steam or microwave the fresh broccoli separately until crisp-tender. Stir the cornstarch slurry into the tender beef and let the sauce thicken on HIGH, then fold in the cooked broccoli just before serving.

Frozen florets can also be added near the end. Check them frequently: the time needed to heat them through varies, and they may soften faster than fresh broccoli.

For another no-browning beef dinner, try Crockpot Cube Steak and Gravy.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 3 days. Refrigerate the rice promptly and store it separately if convenient. Reheat individual portions until hot throughout, stirring between short microwave intervals; prolonged heating will soften the broccoli further.

Cooked leftovers can be frozen in airtight containers for up to 2 months. Expect the broccoli to be softer after thawing and reheating.

Nutrition

Approximate per serving, including rice and sesame seeds: 640 calories, 41g protein, 30g fat, and 50g carbohydrates. Approximate per 100g of finished dish: 155 calories, 10g protein, 7g fat, and 12g carbohydrates. These estimates vary with the fat content of the chuck and the finished weight of the dish.

Crockpot Cube Steak and Gravy

Whole cube steaks cook in brown gravy until a fork cuts through them easily, but the pieces still hold together for serving. There’s no skillet browning: whisk condensed soup, gravy mix, and broth together, then let the slow cooker do the braising.

Cook on LOW and start checking at 6 hours rather than waiting for a fixed finish time. Steak thickness and slow cookers vary. Before serving, whisk the gravy and make sure it coats a spoon; it may not need any extra thickening. Serve the steaks with mashed potatoes and green beans prepared separately.

Ingredients for Crockpot Cube Steak and Gravy

Makes 4 servings.

• 2 pounds beef cube steak, fully thawed (about 4 steaks; 910g)
• 1 can (10.5 ounces) reduced-sodium condensed cream of mushroom soup (298g)
• 1 packet reduced-sodium brown gravy mix (about 0.87–1 ounce; approximately 25g)
• 3/4 cup reduced-sodium beef broth
• 1/2 teaspoon onion powder
• 1 tablespoon chopped fresh parsley

Optional for thickening: 1 tablespoon cornstarch mixed with 1 tablespoon cold water.

For serving, if desired: About 3 cups prepared mashed potatoes and 3 cups cooked green beans for four plates. Prepare both separately; they do not go in the slow cooker.

How to Make Crockpot Cube Steak and Gravy

1. Arrange the steaks: Place the thawed cube steaks in a 4- to 6-quart slow cooker. Slight overlap is fine, but leave enough of each surface exposed for the gravy to reach it. Keep the steaks whole.
2. Add the gravy: Whisk the condensed soup, dry gravy mix, beef broth, and onion powder until no large pockets of dry mix remain. Do not add the extra water called for on the soup can or gravy packet. Pour the mixture over the steaks and spread it across their exposed surfaces. They should be coated but need not be submerged.
3. Cook on LOW: Cover and cook for 6–8 hours, beginning the tenderness check at 6 hours. A fork should cut through a steak readily, while the piece still holds together. If it resists the fork, cover and continue on LOW, checking periodically. Once tender, avoid cooking it well beyond that point.
4. Finish the gravy: Lift out the steaks carefully with a wide spatula or tongs. Whisk the gravy to bring any separated juices together. If it still does not coat the back of a spoon, mix the optional cornstarch and cold water, stir the slurry into the gravy, and cover. Cook on HIGH for about 20–30 minutes, until thickened, then return the steaks briefly to coat them.
5. Serve: Place the whole steaks on plates, overlapping them if desired. Spoon the brown gravy generously over them and sprinkle lightly with parsley. Add the separately prepared mashed potatoes and green beans alongside.

When Is Cube Steak Tender?

Judge the steaks by the fork test, not their appearance alone. If the fork meets resistance at 6 hours, the beef needs more time covered on LOW. When the fork cuts through easily, lift the steaks gently so they stay intact. Thinner steaks may be ready sooner than thicker ones, and slow cookers do not all cook at the same rate.

How to Adjust the Gravy

Whisk before deciding the gravy is too thin; cooking juices can settle apart during the long braise. It should flow easily while clinging to a spoon and the plated steaks. Soup and gravy-mix brands thicken differently, so use the cold-water cornstarch slurry only if whisking leaves the gravy too thin.

Ingredient Swaps and Salt

Condensed cream of chicken or cream of celery soup can replace the mushroom soup, though either may change the gravy’s flavor and brown color. Even reduced-sodium soup, broth, and gravy mix contribute salt. Taste the finished gravy before adding any more.

Slow-Cooker Questions

Can I start with frozen cube steak?

Thaw the steaks fully in the refrigerator before adding them to the slow cooker so they cook more evenly.

Can I cook the whole recipe on HIGH?

This recipe uses LOW for the braise; there is no reliable HIGH-setting equivalent for the full cook. HIGH is used only briefly if the finished gravy needs thickening.

For another gravy-rich dinner, try slow cooker Swedish meatballs.

Leftovers and Reheating

Refrigerate cooled steaks with their gravy in a covered container for up to 3 days. Reheat portions with gravy in the microwave or gently on the stovetop until hot, stirring the gravy if it looks separated.

If freezing leftovers, cool and package them promptly, then thaw in the refrigerator. The creamy gravy may change texture after freezing; whisk it during reheating.

Nutrition

Approximate nutrition per serving of beef and gravy, based on 4 servings: 440 calories, 54g protein, 20g fat, and 10g carbohydrates. Approximate values per 100g of finished beef and gravy: 135 calories, 16g protein, 6g fat, and 3g carbohydrates. Values vary with the steak, packaged ingredients, and cooking moisture loss. Optional slurry, mashed potatoes, and green beans are not included.

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.