Slow Cooker Mexican Lasagna

If you love Mexican food, this Slow Cooker Mexican Lasagna recipe might just make your taste buds sing! This twist on lasagna combines chorizo, enchilada red sauce, black beans, corn, and of course, a ton of cheese. Make this family-favorite comfort food in the slow cooker so you have a delicious meal full of fresh Mexican flavor that’s ready with very little effort!

Your favorite comfort food (aka LASAGNA) can now be made in the slow cooker, and it has a Mexican twist to it! I actually ate Mexican Lasagna for the first time years ago. My favorite farmers market had one stand that sold all kinds of lasagnas, and this one was my favorite. Now years later, I finally had to make it myself.

It doesn’t matter if it’s summer, spring, fall, or winter– I can always find a time to eat lasagna! Of course, everyone loves traditional lasagna, but I love that there are so many different variations you can make on this classic recipe.

Ingredients for Slow Cooker Mexican Lasagna

Don’t let the long list of ingredients scare you off. Most of the items are pantry staples or things you probably already have in your spice cabinet!  Here’s what you need for this easy meal:

• Olive oil
• Chopped onion
• Minced garlic
• Ground beef (you can also use ground chorizo which is a spicy pork sausage or ground turkey)
• Red Enchilada Sauce
• Crushed tomatoes
• Low-sodium black beans
• Whole kernel corn
• Chipotle chili pepper or chili powder
• Cumin
• Oregano
• Paprika
• Kosher salt
• Ground black pepper
• Uncooked lasagna noodles

Ingredients for Cheese Filling

• Large egg
• Parmesan cheese
• Ricotta cheese
• Shredded Mexican blend cheese
• Milk

View the details and exact amounts required in the recipe card below.

How to make Mexican Lasagna with Noodles

Some versions of taco lasagna use layers of tortillas instead of noodles, but I wanted to keep this recipe a true pasta dish, even though the flavor profile is different. Here’s how to make it in the slow cooker:

1. Cook the Meat: First, heat the olive oil in a large skillet over medium heat, then add the chopped onion and minced garlic and saute until fragrant and soft (about 3 minutes). Add the ground beef or chorizo and cook until browned, breaking it into small pieces as it cooks.
2. Add the Flavor: Stir in enchilada sauce, crushed tomatoes, corn, black beans, and seasonings, and mix well to combine. Reduce to low heat and simmer for about 15 minutes.
3. Make the Cheese Filling: In a medium bowl, beat the egg. Next, add the ricotta, Parmesan, 1 cup of Mexican Cheese blend, and milk. Stir well to combine.

How to Assemble Slow Cooker Taco Lasagna

1. First, spray your crock pot with cooking spray, or use a liner. Spread a thin layer of the meat mixture across the bottom of the pot.
2. Lay uncooked noodles on top of the sauce. Break the noodles as necessary to make sure all the sauce is covered.
3. Spoon 1/3 of the cheese mixture over the top of the noodles. It’s easiest just to use your clean hands to spread it, as it’s difficult to distribute and spread over the broken noodles.
4. Now, repeat the same layers twice more: meat sauce, noodles, cheese. Then top the final layer of cheese with the remaining noodles, then the remaining meat sauce. Finish by sprinkling the last cup of Mexican cheese on top.
5. Cover and cook on low for 3-4 hours, or until the noodles are soft. Garnish with cilantro if desired. Serve with sour cream, guacamole, or any of your favorite taco toppings!

Can I make this a Meatless Lasagna?

Sure, you can omit the ground meat and use layers of black beans mixed with the other ingredients for a meatless recipe!

How to Store Leftover Crockpot Lasagna

Transfer any leftovers to an airtight container. Store in the refrigerator for 4-5 days. Reheat in the microwave or in a 350- degree oven until warm throughout.

Can I make this recipe ahead of time?

Yes, you can make this and assemble it as directed in the recipe. But instead of turning on the crockpot to cook, replace the lid and pop the entire crockpot in the fridge. The next day, cook the lasagna as instructed.

Can you freeze Mexican Crockpot Lasagna?

Yes, you can cook this meal, then freeze it. Let the lasagna cool in the refrigerator overnight so it’s easier to cut into even pieces then freeze each individual serving in a freezer-safe container.

To reheat, just place a serving in the microwave for 7 to 8 minutes, sprinkling some water over top so it doesn’t dry out. I also cover the plate with a paper towel to prevent splatters as it cooks.

Crockpot Recipes the Whole Family Will Love

This Slow Cooker Mexican Lasagna is a great addition to your menu rotation. Here are some more of my favorite recipes you can try next time:

• Slow Cooker BBQ Pulled Pork Sandwiches
• Slow Cooker Beer Chicken Tacos
• Slow Cooker Scalloped Potatoes
• Crock Pot Honey Sesame Chicken

 Slow Cooker Mexican Lasagna is a great recipe with amazing flavor that will please the whole family with very little effort! You’ll love this twist on a classic comfort food recipe!

This recipe was originally posted on February 17, 2017, and has been updated in format and with pictures on March 28, 2024.