Cooking After Class: Crock Pot Mexican Lasagna

Some days are so busy that the only way for me to get a homemade meal on the table for dinner is to use the crock pot. Today was one of those days! I found this Crock Pot Mexican Lasagna and thought we’d give it a try.

Some crock pot meals require a final step once you get home (make and add in pasta, stir in cheese then allow the sauce to thicken, etc). With this recipe, there are no additional steps. Once it’s done, it’s done. Ready to eat as soon as you walk in the door. The only thing I did was put a little plain greek yogurt on top 🙂

My crock pot is a lifesaver. Even on those days when I can’t possibly find the time to make dinner, I can usually set my alarm for a little earlier to put together a crock pot meal in the morning. For this recipe, the prep is about 10 minutes as long as you have precooked meat on hand or you can always eliminate the meat from this recipe if you’d prefer. If you’re looking to invest in a new crockpot, be sure to get one with a digital timer. This prevents your food from overcooking but still keeps it warm so it is ready to eat when you arrive home from work.

Substitutions/Additions made by Cooking After Class for Crock Pot Mexican Lasagna:

I only had 11 corn tortillas leftover so that’s what I used
used a combination of cheddar and mozzarella cheese instead of Mexican blend
I have a huge container of taco seasoning so I used that instead of fajita seasoning

Tips from Cooking After Class for making Crock Pot Mexican Lasagna:

Don’t skimp on the seasoning. I used mild salsa and 1 tablespoon seasoning but thought it could use a little more kick to it.
Leftovers are good served as a dip with tortilla chips.

RECIPE: Crockpot Mexican Lasagna Stack Up