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

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