Nacho lasagna is Mexican Garfield's dream

Published On 09/30/2014 Published On 09/30/2014
Slow Cooker Nachos Lasagna — Thrillist Recipes
Drew Swantak
Drew Swantak

Slow Cooker Nachos Lasagna Recipe

Total Time:  2 hours, 20 minutes
Yield:  12 cups


  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 pound ground beef
  • 1 package chili seasoning
  • 1 (13-ounce) bag restaurant-style tortilla chips
  • 4 cups shredded cheddar-Monterey Jack cheese blend
  • 1 (16-ounce) can refried beans
  • 12 ounces Velveeta, cut into 1/4-inch slices
  • 1 (16-ounce) jar tomato salsa
  • 1 (4-ounce) jar sliced jalapeño peppers, drained


  • Heat oil in a large heavy skillet over medium-high heat, and cook onions until translucent and starting to brown. Add beef and cook, breaking it up with a wooden spoon, until evenly brown. Drain excess fat. Add seasoning and cook for 1 minute. Remove from heat.
  • Place 5-6 tortilla chips in an even layer covering the bottom of the slow cooker. Sprinkle 1 cup shredded cheese on chips. Spread 1/3 of the beef mixture over the cheese, followed by 1/3 of the beans then 1/3 of the Velveeta, 1/3 of the salsa, and 1/3 of the jalapeños. Repeat layers twice. Finish with remaining tortilla chips and shredded cheese.
  • Set the slow cooker to high and cook for 2 hours, or 4 hours on the low setting.
  • Serve small scoops to eat with a fork or with more tortilla chips if you're feeling adventurous. Keep the rest warm in the slow cooker until ready for seconds... and thirds... and fourths.