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Close-up of Slow Cooker Mexican Lasagna Casserole in a white dish, topped with fresh cilantro and melted cheese

Slow Cooker Mexican Lasagna Casserole

This Slow Cooker Mexican Lasagna Casserole is a time-saving meal packed with bold flavors, easy to assemble, and perfect for busy weeknights or family gatherings.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 10 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 T olive oil
  • 2 lbs. lean ground beef
  • 1 onion, chopped small
  • 1 T Kalyn's Taco Seasoning (or your favorite taco seasoning)
  • 1 cup Pace Picante Sauce
  • 2 cans (10 oz. each) Ro-Tel Tomatoes and Green Chiles
  • 6 low-carb tortillas, cut in half
  • 2 cups cottage cheese
  • 1 can (4 oz.) diced green chiles, drained
  • 2 eggs
  • 3 cups grated Mexican Cheese Blend

Method
 

  1. Heat the olive oil in a large frying pan over medium-high heat. Add the ground beef, breaking it into small pieces with your fingers, and cook until browned.
  2. Push the beef to one side of the pan, add the chopped onion, and cook until softened. Mix the onion into the beef.
  3. Stir in taco seasoning, salsa, and Ro-Tel tomatoes. Simmer until most of the liquid has evaporated, about 5-7 minutes.
  4. In a bowl, combine cottage cheese, green chiles, eggs, and 1 cup of the cheese. Set aside.
  5. Spray your slow cooker insert with non-stick spray. Make a base layer with tortilla halves, covering the bottom.
  6. Add half the beef mixture, half the cottage cheese mixture, and 1 cup of shredded cheese. Repeat the layers.
  7. Cover and cook on HIGH for 2.5 hours, until bubbly and the cheese is melted.
  8. If desired, brown the top in a 400°F oven for 15 minutes after transferring the insert (if oven-safe).

Notes

Feel free to tweak the spice level to suit your taste!