Slow Cooker South of the Border Lasagna


  • 1/2 pound ground hot sausage
  • 1/2 pound ground beef
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 small jalapeno, minced
  • 2 cups mild salsa
  • 1 can (15 ounces) tomato sauce
  • 1 can (8 ounces) tomato sauce
  • 1 can (4 ounces) chopped green chilies
  • 1 envelope (1.5 ounces) taco seasoning
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1/2 teaspoon coarse pepper
  • 12 no-boil lasagna noodles, divided
  • 4 cups shredded colby and Monteray Jack cheese, divided
  • 1 package (15 ounces) queso fresca, crumbled, divided
  • 1 can (16 ounces) refried beans
  • Toppings: Chopped tomato, chopped cilantro and sour cream


  1. In a large skillet over medium-high, cook sausage and beef, stirring constantly until browned and no longer pink, about 7 minutes. Transfer mixture to a bowl.
  2. Add onion, garlic and jalapeno to skillet. Cook until tender, about 3 minutes. Return meat mixture to skillet and add salsa, tomato sauces, chilies, taco seasoning, cilantro, cumin and pepper. Bring to a boil. 
  3. Place 1 cup of sauce to bottom of slow cooker crock overlap 3 noodles across sauce. Spread 1 1/2 cups of the sauce over noodles. Sprinkle with 1 cup shredded colby & jack cheese and 1/4 of the crumbled queso cheese. Top with dollops of about 1/2 cup of beans. Repeat layers 2 more times. Top with remaining noodles, sauce, cheeses.
  4. Cover slow cooker and cook on HIGH for 1 to 2 hours or LOW for 2 to 3 1/2 hours or until noodles are fork-tender and cheese is melted. Remove lid and let stand 5 minutes.
  5. Serve with toppings.

Serves: 12




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