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September 30, 2008

Slow Cooker Mexican Stack Up

Slow Cooker Mexican Stack Up

Another slow cooker recipe...I know, I know, you're all shocked! In fact in honor of the fact I seem to love my slow cooker lately I've added an entirely new category dedicated to just that! Now all of those fabulous slow cooker ideas will be in one place. I don't know about you, but I likes me some organization! ;o)

This dish was inspired by an advertisement I saw in Taste of Home for a slow cooker Mexican lasagna type deal. The picture looked so yummy that my mind went into overdrive and the very next night I set out to create my own version of Mexican stacked heaven! So sit back and relax and let's talk a little spicy slow cooker goodness!

What You'll Need:
Corn tortillas
1 - 28 ounce can of diced tomatoes, drained
1 small red onion, chopped
1 - 15 ounce can of black beans, drained and rinsed (Note: You can use red beans if you prefer or a mix of the two.)
1 - 16 ounce jar of taco sauce (Note: Whatever heat level you want will be fine. I used hot.)
Chili powder
Onion powder
Sea salt
Textured Vegetable Protein
Frozen corn
Cheddar, shredded (Note: You can use Monterrey Jack instead of or mixed with the cheddar.)
Sour cream for topping (optional)

Spray the inside of your slow cooker with non-stick spray and layer in corn tortillas to cover to bottom. (Note: In my slow cooker the first few layers take 2 tortillas and then as it expands as the cooker goes up you need 3 or 4.)

Once the bottom is covered with tortillas cover them with a layer of diced tomatoes:

Slow Cooker Mexican Stack Up: Diced Tomatoes

Then add some chopped onion:

Slow Cooker Mexican Stack Up: Red Onion

Next add a layer of beans:

Slow Cooker Mexican Stack Up: Beans

After the beans add some taco sauce:

Slow Cooker Mexican Stack Up: Taco Sauce

Now you want to add a generous sprinkling of seasonings and a tiny bit of salt:

Slow Cooker Mexican Stack Up: Seasoning

Now sprinkle on some textured vegetable protein:

Slow Cooker Mexican Stack Up: Textured Vegetable Protein

Next add some corn kernels:

Slow Cooker Mexican Stack Up: Corn

Sprinkle on some shredded cheese:

Slow Cooker Mexican Stack Up: Cheese

Then top with more tortillas:

Slow Cooker Mexican Stack Up: Stack It Again

And repeat to process until you run out of tomatoes.

For the top of the stack up you want to top the corn tortillas with taco sauce:

Slow Cooker Mexican Stack Up: Taco Sauce

And then cover generously with cheese:

Slow Cooker Mexican Stack Up: Ready to Cook

Set your slow cooker to high and cook for 2-3 hours or on low for 3-4 and you'll have this:

Slow Cooker Mexican Stack Up: Cooked

Turn off the slow cooker and let sit for 15-20 minutes and then serve!

Slow Cooker Mexican Stack Up

Notes: If you wanted you could add shredded chicken, ground beef or even shrimp instead of the textured vegetable protein. You could also top this with avocado and/or additional taco sauce.

Posted by Dianne at September 30, 2008 8:52 AM

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Looks delicious! I wonder how this would work with low carb tortillas?

Posted by: Kalyn at September 30, 2008 9:08 AM

I've never used them before so I don't know their consistency, but I would think it would work. I would be interested to see if they would!

Posted by: Dianne at September 30, 2008 9:20 AM

Looks so good and easy too! I love these kind of meals!

Posted by: Maria at September 30, 2008 9:54 AM

You would be so proud I used my slow cooker AGAIN, yesterday.

I'm gonna grab the ingredients to give this one a try. How do you think rice would work in it, if at all? Instant, regular?


BTW, My mom just called and said how much she enjoyed your key lime cheesecake (pie)!

Posted by: Ingrid at September 30, 2008 11:05 AM

That's awesome! I LOVED your slowcooker lasagna.

Did you do anything with the TVP before it went in, or did you just use it in dehydrated form?

Posted by: Allie at September 30, 2008 11:56 AM

I just tossed it in there dry. I'm all about the easy steps! :o)

Posted by: Dianne at September 30, 2008 12:25 PM

Maria, I really am loving my slow cooker lately! I have been using a lot. It's so versatile!

Ingrid, I think rice would be fabulous! I would probably use an instant type rice. I've never tried to do regular rice in the slow cooker, so I'm not sure how it would cook up.

Oh and glad your mom enjoyed the pie! :o)

Posted by: Dianne at September 30, 2008 12:42 PM

This looks like such a great idea for a slow cooker! I love anything Mexican :)

Posted by: Erin at September 30, 2008 4:42 PM

I made this last night! It was AWESOME! As was your slow cooker lasagna. So excited about the new section!

Posted by: Allie at October 1, 2008 11:48 AM

Erin, I love anything Mexican too!

Allie, I'm glad you enjoyed it! I have to say it's probably one of my new favorites! :o)

Posted by: Dianne at October 1, 2008 3:48 PM

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