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Slow cooker Mexican lasagne recipe
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Prep Time:
25 minutes
Cook Time:
260 minutes
Total Time:
285 minutes
Enjoy the best of both worlds with this effortless Slow Cooker Mexican Lasagne.
Ingredients:
  • 56.88 gm olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g pork mince
  • 35g sachet spice mix for chilli
  • 255.00 gm Chicken Style Liquid Stock
  • 375g thick and chunky mild salsa
  • 300g can corn kernels, drained
  • 400g can kidney beans, rinsed, drained
  • 4 fresh lasagne sheets
  • 437.50 ml coarsely grated cheddar cheese
  • 250g tub sour cream
  • 1 egg
  • 2 tomatoes, chopped
  • 1 large avocado, chopped
  • 62.50 ml chopped fresh coriander
  • 21.00 gm lime juice
Instructions:
  • In a large frying pan over medium-high heat, heat 2 tablespoons of oil. Sauté onion and garlic for 4 minutes until softened. Add mince and cook for 5 minutes until browned. Stir in the spice mix and cook for an additional minute until fragrant.
  • Combine stock, salsa, corn, and kidney beans in a pot. Simmer until heated through and thickened, about 5 to 7 minutes.
  • Spread one-third of the mince mixture evenly over the base of the slow cooker. Lay a pasta sheet, cutting to the size of the slow cooker. Sprinkle with 1/2 cup cheese. Repeat this process two more times, ending with a layer of pasta on top.
  • Combine sour cream and egg in a bowl, whisk until smooth, then season with salt and pepper. Mix in 1/2 cup of the leftover cheese. Spread the cheese sauce over a pasta sheet, ensuring it's fully covered. Sprinkle with the remaining cheese. Cook on LOW for 4 hours or until pasta is tender. Let it sit for 10-15 minutes before serving.
  • Before serving, toss together tomatoes, avocado, coriander, lime juice, and remaining oil in a bowl. Season with salt and pepper. Serve lasagne with the salsa.

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