Meals Recipes

Bar Down Crock Pot Mexican Lasagna—A Meal Worth a Celly

Written by Emily Erson

Taco Tuesdays are likely a common theme for you.  You grab some tacos from the local convenience store and call it dinner?  I remember those days.  Then, I learned the art of the crockpot, and a home cooked dinner became a reality again.

One thing I really wanted to do when I started using the crockpot was to experiment with recipes that were not just meat and potatoes and go.  This is one of my favorites.  It’s a Bar Down Score, with my kids.  They call it a meal worth a celly!


• 14 small corn tortillas
• 2 cups of shredded Mexican blend cheese
• 1 tbsp. of fajita seasoning
• 28 oz. can of tomatoes, drained
• 1 can of black beans, drained
• 1 can corn (or frozen), drained
• 2 cups of salsa
• 2 cups of cooked, shredded chicken (or veggie chicken)


1. Spry bottom of crock pot with nonstick cooking spray.
2. Cover the bottom of the crockpot with tortillas.
3. Cover the tortillas with a layer of tomatoes.
4. Sprinkle a layer of black beans and onion on top of the tomatoes.
5. Add a layer of salsa and fajita seasoning.
6. Next, add a layer of chicken and corn.
7. Cover everything with shredded cheese.
8. Repeat steps 2-7, 3 times.
9. Add a layer of tomatoes on the top of the last layer of cheese.
10. Bake in crockpot for 3-4 hours on low.

About the author

Emily Erson

I am a full-time teacher, mother, driver of children, cooker of dinner, washer of laundry, sayer of whatever is on my mind and hockey mom extraordinaire. In my free time --like that exists--I blog in order to vent the frustration that comes with raising 3 kids. My mantra, blogging and ranting are better than a drinking problem.

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