Crockpot Mexican Lasagna Stack Up Recipes

CROCKPOT MEXICAN LASAGNA STACK UP

CROCKPOT MEXICAN LASAGNA STACK UP image

Categories Bean Beef Cheese Chicken Tomato Casserole/Gratin Summer Winter Healthy

Yield 6-8 People

Number Of Ingredients 9

Ingredients

12-14 tortillas (I used small corn tortillas)
- 2 cups of shredded Mexican blend cheese
- 1 tbsp of fajita seasoning
- 28oz can of tomatoes
- 15.5 oz can of black beans
- 15.5 oz can corn (or frozen)
- 2 cups of salsa
- 2 cups of shredded chicken (or veggie chicken)
- 1 small onion, chopped

Steps:

1.Spray crockpot with cooking spray. Lay down layer of tortillas. Each crockpot will vary in size. Mine took 4 small tortillas to cover the bottom. 2.Next, spread a layer of tomatoes. 3.Sprinkle some chopped onions on top of the tomatoes. 4.Next spread a layer of black beans. 5.Cover beans with a layer of salsa. 6.Apply a generous amount of fajita seasoning. 7.Next layer on your chicken. 8.Cover chicken with a layer of corn. 9.Top corn with a layer of shredded cheese. 10.Like I said, all crockpots are different shapes and sizes. So keep layering until you are a couple inches from the top. I was able to repeat the layers 3 times. When you do reach the top, for the final layer, do a later of tortillas, topped with the rest of your tomatoes and cheese. 11.Cook on low for 3-4 hours or on high for 2 hours. Top with sour cream of avocado

MEXICAN LASAGNA ROLL UPS

Mexican Lasagna Roll Ups image

This dish is so easy to make, and the kids can even help out. You can make this ahead of time and just pop it in the oven when you're ready! It also freezes well. Don't forget the garlic bread.

Provided by Hawn

Categories World Cuisine Recipes Latin American Mexican

Time 1h25m

Yield 8

Number Of Ingredients 9

Ingredients

1 (16 ounce) package lasagna noodles
1 pound ground beef
¾ cup water
1 (1 ounce) package hot taco seasoning mix
1 (1 pound) package shredded Mexican cheese blend, or as needed
1 (4 ounce) can sliced black olives
1 (28 ounce) jar spaghetti sauce
1 (8 ounce) jar taco sauce
¼ cup sour cream, or as desired

Steps:

Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain. Pat noodles dry with paper towels.
Cook and stir ground beef in a skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Stir water and taco seasoning mix into ground beef; cook and stir until thickened, about 2 minutes. Remove from heat and let meat cool.
Preheat oven to 400 degrees F (200 degrees C).
Lay a noodle flat on a work surface and place 1 tablespoon seasoned meat at one end of noodle; roll up just to enclose meat filling. Place 1 to 2 tablespoons shredded Mexican cheese blend onto noodle and roll just to cover cheese; sprinkle a few black olives on noodle and roll noodle to the end. Repeat with remaining noodles.
Pour enough spaghetti sauce into a 9x13-inch baking dish to cover the bottom; lay rolled noodles with seam sides down into dish over sauce. Spread taco sauce over noodles and spoon remaining spaghetti sauce over the top. Scatter any remaining meat sauce over the rolls and cover dish with aluminum foil.
Bake in the preheated oven until the sauce is bubbling and cheese has melted, about 40 minutes. Serve with sour cream on top.

Nutrition Facts : Calories 678.4 calories, Carbohydrate 61.5 g, Cholesterol 94.9 mg, Fat 34.1 g, Fiber 4.9 g, Protein 31.7 g, SaturatedFat 18.4 g, Sodium 1430.6 mg, Sugar 11.1 g

MEXICAN LASAGNA ROLLUPS

Mexican Lasagna Rollups image

I got a recipe off here for chicken lasagna rollups, and after making it a couple times I thought it would be a lot better Mexican-style! It is AMAZING! Serve with garlic bread and salad.

Provided by Cassy Gartman

Categories World Cuisine Recipes European Italian

Time 1h30m

Yield 10

Number Of Ingredients 8

Ingredients

10 uncooked lasagna noodles
1 (16 ounce) jar salsa
1 pound ground beef
1 (1 ounce) packet taco seasoning mix
1 (16 ounce) package cottage cheese
½ cup grated Parmesan cheese
1 (15.5 ounce) jar prepared salsa con queso sauce
1 ½ cups shredded Mexican cheese blend

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish, and spread the salsa evenly over the bottom of the dish.
Place the ground beef in a skillet over medium heat, sprinkle with taco seasoning, and cook and stir the meat, breaking it up as it cooks, until the meat is browned and crumbly, about 10 minutes. Drain the fat, and place the meat in a large bowl.
Mix cottage cheese and Parmesan cheese into the meat. Place a cooked lasagna noodle out flat, and spread about 1/3 cup of the cheese and meat mixture along the length of the noodle. Roll up the noodle, and place the filled rolls, seam sides down, into the prepared baking dish. Spoon about 1 1/2 tablespoons of the queso sauce over each roll. Cover the dish with aluminum foil.
Bake in the preheated oven until the sauce is hot and bubbling, about 40 minutes. Uncover the dish, and spread the Mexican cheese blend over the rolls. Return to the oven, and bake until the cheese is melted, 8 to 10 more minutes.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 30.6 g, Cholesterol 61.3 mg, Fat 20.5 g, Fiber 2.2 g, Protein 24.3 g, SaturatedFat 10.7 g, Sodium 1258.1 mg, Sugar 4.1 g

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