Crock Pot Mexican Lasagna

Hi friends!

I’ve fallen behind in posting once again. I wish I had an excuse, but the best I can come up with is too much Jack Bauer on Netflix. I’m about a decade behind, but I cannot stop watching 24. Oops. I had a bachelorette party last Saturday for one of my best friends and I made this dish the day after. It was the perfect hangover food and the leftovers got me through the rest of the week at work! I found this recipe from a Twitter friend. I tweaked it a little to get rid of the Chorizo sausage in my freezer. Couldn’t have been happier with the results!

Crock Pot Mexican Lasagna
Crock Pot Mexican Lasagna
A creative spin on lasagna with your favorite Mexican flavors!

Prep Time: 10 minutes

Cook Time: 6 hours, 0 minutes

Yield: 8

Ingredients:
  • 1 pound Chorizo sausage
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 pound of cheddar cheese, grated
  • 8 ounces tomato sauce
  • 10 ounces enchilada sauce
  • 32 ounces chili beans
  • 1 can corn, drained
  • 1 package corn tortillas
Instructions:
Mix all ingredients in a large bowl except cheese. Spray bottom of Crock Pot with non-stick spray. Place a corn tortilla in the bottom of the Crock Pot. Pour mixed ingredients on top. Add a layer of cheese. Repeat until you run out of ingredients. Add cheese on top. Cook on low for 6-7 hours or on high for 4 hours. When finished, unplug and let the lasagna settle for a half hour before serving. It gets a little messy - you can eat it in fresh corn tortillas or on its own in a bowl. Enjoy!

Review: This is really good! It tastes like Mexican restaurant enchiladas. I ate it all week long and wasn’t sick of it by the end!

Crock Pot Mexican Lasagna Bite
Mmm…I love Mexican food.

Adapted from Moms with Crock Pots

What do you think?