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Slow Cooker Mexican Lasagne

Can't decide between Italian and Mexican? You don't have to with this Mexican lasagne. The best thing about it? You can prepare it and go - the slow cooker does all the hard work.

Recipe Credit:

Serves: 6 | Prep Time 25 mins | Cooking Time 4 hrs 20 mins


  • 1/4 cup olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g pork mince
  • 35g sachet spice mix for chilli
  • 1 cup Massel 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
  • 1 3/4 cups coarsely grated cheddar cheese
  • 250g tub sour cream
  • 1 egg
  • 2 tomatoes, chopped
  • 1 large avocado, chopped
  • 1/4 cup chopped fresh coriander
  • 1 tbsp lime juice


  1. Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. Cook onion and garlic, stirring, for 4 minutes or until softened. Add mince. Cook, breaking up with a wooden spoon, for 5 minutes or until browned. Add spice mix. Cook, stirring, for 1 minute or until fragrant.
  2. Add stock, salsa, corn and kidney beans. Cook for 5 to 7 minutes or until warmed through and thickened.
  3. Place one-third of the mince mixture over the base of slow cooker. Top with pasta sheet, trimming to fit. Scatter with 1/2 cup cheese. Continue with another two layers, finishing with the pasta layer.
  4. Whisk sour cream and egg together in a bowl until smooth. Season with salt and pepper. Stir in 1/2 cup of the remaining cheese. Spoon the cheese sauce mixture over the top pasta sheet to cover it completely. Scatter with remaining cheese. Cook on LOW for 4 hours or until pasta is tender. Stand for 10-15 minutes before serving.
  5. Just before serving, combine tomatoes, avocado, coriander, lime juice and remaining oil in a bowl. Season with salt and pepper. Serve lasagne with salsa.

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