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Crock Pot Mexican Lasagna


  • 6 - 10 in. flour tortillas
  • 2 - 14 oz.cans Old El Paso refried beans
  • 1 lb. ground beef - cooked and drained
  • 1 - 14 oz jar salsa - any flavor I used corn and bean salsa for added ingredients
  • 1 - 14 oz. bag shredded mexican cheese blend
  • optional: sour cream chopped tomatoes, cilantro, tortilla chips, guacamole


Prep your crock pot by adding cooking spray to the bottom of the pot. Now layer your lasagna into your crock pot. There will be 3 layers of every ingredient (4 for tortillas and cheese). You'll need to divide up your ingredients evenly for the layers.

Here's how I layered it all in:

  1. tortillas - 1 and 1/2 tortillas fit in the bottom of my crock pot
  2. refried beans - 1/3 of 2 cans
  3. ground beef - 1/3 of the beef
  4. salsa - 1/3 of the jar
  5. shredded cheese - 1/4 of the bag
  6. REPEAT 2 more times - for 3 layers
  7. top with tortillas and cheese

TIP: for the refried beans, I used a cake decorating spatula to spread it evenly on each layer and it worked great!

With all your ingredients layered up, and it's ready to bake. Set your crock pot on High for 4-5 hours or Low for 6-7 hours.

Once the lasagna is done, let it sit in the crock pot for another 30-45 minutes to let it set before you cut and serve. Top it with sour cream, maybe some fresh tomatoes and guacamole, and add your fun little toothpick football signs. It's ready for game day!