This easy crock pot recipe is a Mexican-inspired version of the Italian favorite. Our Mexican Lasagna Recipe takes layers of noodles, cheese, salsa, taco meat and a delicious bean mixture to make this an instant family favorite.
Cris here.
I cannot wait to tell you about our latest creation in the Goode Test Kitchen ;). Ever since I got my casserole crock pot (one of my FAVORITE new crocks) I have been itching to make a lasagna. It is just perfect for lasagnas. The problem is… if I was going to make lasagna, I already have my absolute favorite traditional lasagna crock pot recipe on the site and I wanted to share something new with all of you in the new casserole crock.
Mexican Lasagna Recipe
So I decide to try my hand at creating a Mexican Lasagna Recipe and I am so excited about the results.
I knew I could easily switch out the tomato sauce for salsa and the taco meat for the sausage but the part that had me stumped originally was how to get the creamy texture of the ricotta cheese incorporated without using ricotta. Then it hit me! I LOVE the bean mixture from the very popular Crock Pot Bean Dip we have on the site and it has a similar texture to the ricotta and I was sold.
So, I loosely followed my Easy Crock Pot Lasagna recipe with my Mexican-inspired substitutions and a star was born.
One note: I never use NO BOIL noodles in my lasagna. And, I never boil them ahead of time. My favorite recipes call for enough liquid that the noodles cook in the crock pot without needing that extra step.
- 2 16 oz jars Salsa
- 2 Envelopes Taco Seasoning (or 8 Tablespoons), Divided
- 8 oz Cream Cheese, Softened
- 1 Cup Sour Cream
- 14 oz Can Refried Beans
- 16 oz Traditional Lasagna Noodles- Uncooked
- 2 lb Ground Beef Browned and Drained
- 1 Cup Water
- 14 oz Can Mexicorn
- 2 Small Cans Olive Slices, Drained
- 3 Green Onions, Sliced
- 2 Cups Shredded Mozzarella
- 2 Cups Shredded Cheddar
- Mix 1 Tablespoon of Taco Seasoning mix with cream cheese, sour cream and beans. Set aside.
- Brown ground beef in a skillet and prepare taco meat with remaining taco seasoning and water. Set aside.
- Spoon just enough salsa on the bottom of your crock pot to keep the noodles from sticking.
- Cover the bottom of the crock with uncooked (regular) lasagna noodles. Break Noodles to fit if needed.
- {LAYER STEPS} Spread ⅓ of the bean mixture over the noodles and top with ⅓ of beef, ⅓ of corn and ¼ of olives.
- Mix cheeses together in a bowl and top lasagna layer with 1 Cup of Cheese.
- Top with ¼ of salsa and place noodles on top. {LAYER STEPS}
- Repeat layer steps two more times, ending with noodles and then pour remaining salsa on top of noodles. (RESERVE remaining cheese, remaining olives and green onions until the end).
- Place the lid on the crock and cook for 3½ to 4 hours on high.
- minutes before serving, cover with remaining cheese, olives and green onions
Slow Cooker Recommendations
Our Casserole Crock was PERFECT for this dish! For the first time ever, I did not have to break lasagna noodles to fit my crock pot and I loved that. However, if you do not have a casserole crock, I have used my 6 qt non-stick slow cooker many a time for the perfect lasagna every time.
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Cannot wait to try this out!
Enjoy!
Can’t wait to make this! Thanks for sharing!
This sounds awesome…..I am going to pass it on to my grandson “Tony” who just happens to be the pasta expert in our family. Thank you for an awesome recipe !!!!!
<3
Have you ever tried using corn tortillas in place of the noodles? They would certainly give a more authentic “Mexican” flavor, but I wonder how they would hold up with 4 hours of cooking. I’m tempted to try it.
Hi Martha- I would be afraid they would break down too much. You could always use flour tortillas instead, I’ve used those in the slow cooker before… and actually that is the flavor the noodles actually had in the dish without the worry of the flour tortillas getting too soggy. If you want to add some corn-flavored crunch, you could always crush some corn chips and sprinkle them on top before serving. Enjoy!
I absolutely love your site and recipes. My only complaint, (and it’s not just your site, it’s almost every crock pot recipe) doesn’t have crock size. Considering you can buy crocks in just about any size now, I would think that would be a part of every recipe.
Hi Vicki-
Thank you so much for stopping by! I do appreciate your frustration. It is one I have heard a lot. That is why in my newer posts I try to follow every recipe card with “Slow Cooker Recommendations” section and I link to the slow cookers I use in my kitchen and share my thoughts on what will work. That section in this post reads “Our Casserole Crock was PERFECT for this dish! For the first time ever, I did not have to break lasagna noodles to fit my crock pot and I loved that. However, if you do not have a casserole crock, I have used my 6 qt non-stick slow cooker many a time for the perfect lasagna every time.” (With the links to the specific casserole crock I am referring to and the 6 qt crock I have also used in similar recipes).
I think a lot of us struggle with just listing a size in the recipe without further explanation because there are many factors beyond just size to take into consideration. Factors like shape, size, model and especially age of the crock pot change cooking times significantly. That is why I am adding paragraphs explaining exactly which slow cooker I am using. But that is not to say that people can’t use the crock pot they have at home to cook most recipes (adjusting for how your unit cooks) regardless of size/shape/model/age as long as the unit is at least half full (with optimal cooking at 2/3 full).
As for this site, unless it is otherwise stated, you can plan on the times as a guideline for 5-6 qt slow cookers, BUT I would always recommend that you test the recipe first in your own crock pot and note how long it takes your unit to cook things up.
Hope that helps a little. Happy cRockin’!
Just wanted you to know that I convinced my hubby to get me the 13×9 crockpot because of you. I love it! And keep those recipes coming for this awesome crock! I definitely will be trying this recipe, as I adore everything mexican.
Isn’t it fantastic Jill?! We will definitely keep them coming!
Do you think there is a way to make this without the salsa (I’m allergic to tomatoes). Maybe pre-boil the noodles or just add water to the mix and start with a layer o beans instead of noodles?
Hi Kelsey- I wonder if you couldn’t make some sort of corn salsa or cowboy caviar and add 1/2 cup of beef broth to it instead of regular salsa… Good luck!
Hi Chris I was wondering what i could replace the corn with because I can not have corn.
Hi Shari-
You can just omit it.
Enjoy!!
This is amazing!!! I forgot the sour cream, but I think it turned out better when served on the side, because it’s already so creamy. Also, it’s just my boyfriend and I, so we halved the recipe and is still enough for 8 at least! Thanks for the great recipe, we will be using this forever!
So glad you enjoyed it!
I do make this. Instead of lasagna I use corn or flour tortillas. I might use two or three types of Mexican cheese, cheddar, smoked gouda, cojito, Monterrey jack.
I do make this. Instead of lasagna noodles, I use corn or flour tortillas. I might use two or three types of Mexican cheese, cheddar, smoked gouda, cojito, Monterrey jack.
I make this with left over chili.
How long does it need to cook if I do it on low instead of high?
Hi Lynn-
I haven’t tested it on low, so I can’t say for sure. We always recommend watching the time the first time you try a recipe anyhow, so I would start checking it at 3-4 hours and make sure the sides do not burn, knowing it may take up to 5-6 for it to cook through. Hope that helps!
Do you think it would work for 8 hours on low?
Just popping in to let you know that I tried out this recipe and it was GREAT! I don’t like beans, so I left them out and it still turned out great. Thanks for sharing this tastiness!
Can this be made in the oven?