Crock Pot Mexican Lasagna is made with layers of seasoned ground beef, lasagna pasta and cheese! You wont believe how easy and flavorful this recipe is to make and enjoy!CROCKPOT LASAGNA WITH A MEXICAN TWISTThis Crock Pot Mexican Lasagna is a game-changer for busy weeknights. Its the perfect comfort food! Its a fun little twist for Taco Tuesdays! My original Crock Pot Lasagna recipe was such a hit, I know I had to make a Mexican Lasagna version of it! The slow cooking process really lets all the flavors meld together and it slices up and serves so easily!FREQUENTLY ASKED QUESTIONS:Can I use tortillas instead of lasagna noodles? You certainly can swap the lasagna noodles out for flour or corn tortillas. They may break down a little over time in the Crock Pot, but they can be used. I have found the lasagna noodles are easier to slice and serve though. What to serve with Crock Pot Mexican Lasagna? I like to serve a nice green salad with my Mexican Lasagna. It pairs perfectly with Rice, beans, and Mexican Cornbread too. What else can I add to this Mexican Lasagna? Garnish with sour cream, cilantro, jalapenos, green onions, black olives and so much more.You can add chopped bell peppers when cooking the onions.You can add enchilada sauce, corn, zucchini, spinach, and jalapenos. Can this Mexican Lasagna be made vegetarian? If you swap the meat out for plant-based protein sources like beans or tofu this will become a vegetarian Mexican Lasgana. Can I make this in the oven instead? Yes. I have an Oven Baked Mexican Lasagna recipe that I regularly make and then I turned it into this slow cooker recipe. You can refer to that recipe to make in the oven. Can I make this more saucier? Sure. If you like a more saucy lasagna, just use an Alfredo Sauce instead of queso, like I do in my original baked Mexican Lasagna. Youll still get the creaminess of the queso, but more sauce. How should I store leftovers? You can keep the leftovers in the fridge for up to 3 days. This will keep in the freezer for up to 3 months.It may change texture once thawed and reheated. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)ground beef you could also use ground turkey, ground chicken or chorizo.yellow onion dont like onion? Just leave it out.packet taco seasoning I used low sodium taco seasoning. You can use regular taco seasoning if desired, or control all of your ingredients even more by using some Homemade Taco Seasoning.cream cheese softened to room temperature. If you forgot to pull out the block of cream cheese earlier in the day, you can use these Tips to Soften Cream Cheese Quickly. If you need it to be, this can be an optional ingredient.mild salsa if you want to spice this up a bit, feel free to use a spicier salsa. oven-ready lasagna noodles these things are a game changer. If you use this type, you dont have to worry about cooking the noodles before hand, they just cook in the Crockpot as the dish cooks. You will find these near all the other lasagna noodles. Double check the package to be sure that it shows oven ready. You can use the regular lasagna noodles form my traditional crock pot lasagna because that is a saucier filling but this isnt so the oven ready works best. refried beans grab a can of your favorite refried beans. Any brand will work, or use some Homemade Refried Beans. If you find it difficult to spoon the beans out for the lasagna mixture, you can heat them up in a bowl first.white queso dip any store bought brand or Homemade Queso Dip should work in this recipe. I have been really enjoying the Queso Dip from Sams Club lately (not a paid affiliate link).Mexican blend shredded cheese if you want to add a kick of spice, try using shredded pepper jack cheese. HOW TO MAKE CROCK POT MEXICAN LASAGNA:To a skillet add the ground beef and onion over medium heat. Cook and crumble meat until fully cooked and no longer pink. Drain any excess grease and add back to skillet.Add the water and taco seasoning. Stir for 2-3 minutes or until it has slightly thickened.Add the softened cream cheese and 1/2 cup salsa to the meat. Mix until fully combined. Remove from the heat.Spray a 5-6 quart oval crock pot with nonstick cooking spray. Layer in order: 1/3 of the meat mixture, 3 lasagna noodles (break to fit if needed), 1/3 of the refried beans, drizzle with 1/3 of the queso sauce, pour 1/3 of the salsa, and sprinkle with 1/3 of the shredded cheese.Repeat 2 more times. Cover and cook on low for 2-3 hours.Optional: top with cilantro before serving. Top servings with sour cream, green onions, sliced olives or drizzle with a little more warmed up queso dip.CRAVING MORE RECIPES?Crock Pot LasagnaCrock Pot White LasagnaCrock Pot White Lasagna SoupMexican Lasagna (baked version)Lasagna SoupBubble Up LasagnaLasagna Roll UpsSheet Pan LasagnaEasy Skillet Lasagna PrintCrock Pot Mexican LasagnaCrock Pot Mexican Lasagna is made with layers of seasoned ground beef, lasagna pasta and cheese! Easy and flavorful!Course Dinner, Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 2 hours hoursTotal Time 2 hours hours 15 minutes minutesServings 6Calories 736kcalAuthor Brandie SkibinskiIngredients1 pound ground beef cup chopped yellow onion cup water1 ounce packet taco seasoning (I used low sodium)8 ounce block cream cheese, softened (can use sour cream)16 ounce jar mild salsa (divided use)9 oven-ready lasagna noodles16 ounce can refried beans16 ounces white queso dip2 cups Mexican blend shredded cheese2 Tablespoons chopped cilantro (optional)InstructionsTo a skillet add 1 pound ground beef and 1/2 cup chopped yellow onion over medium heat. Cook and crumble meat until fully cooked and no longer pink. Drain any excess grease and add back to skillet. Add 1/3 cup water and 1 ounce packet taco seasoning. Stir for 2-3 minutes or until it has slightly thickened. Add 8 ounce block cream cheese, softened and 16 ounce jar mild salsa to the meat. Mix until fully combined. Remove from the heat. Spray a 5-6 quart oval crock pot with nonstick cooking spray.Layer in order: 1/3 of the meat mixture, 3 lasagna noodles (break to fit if needed), 1/3 of the refried beans, drizzle with 1/3 of the queso dip, pour 1/3 of the salsa, and sprinkle with 1/3 of the shredded cheese. Repeat 2 more times.Cover and cook on low for 2-3 hours. Optional: top with2 Tablespoons chopped cilantro before serving. Top servings with sour cream, green onions, sliced olives or drizzle with a little more warmed up queso dip. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 736kcal | Carbohydrates: 44g | Protein: 46g | Fat: 43g | Sodium: 2657mg | Fiber: 7g | Sugar: 9g