Slow Cooker Taco Lasagna

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Slow Cooker Taco Lasagna… layers of tortillas, cream cheese, beans, taco meat, enchilada sauce and cheese. YUM!

This slow cooker taco lasagna is the perfect meal to throw in the slow cooker during nap time and have something ready on the table during those busy afternoons.

I feel like fall is such a crazy time of year. Between soccer, music lessons and homework for my older kids I feel like making dinner after school this time of year is nearly impossible. Hence the slow cooker… aka my best friend!

Slow Cooker Taco Lasagna... a perfectly easy weeknight meal!

MY OTHER RECIPES

This is perfect for busy weeknights!

This slow cooker Mexican lasagna is a dish the whole family will love and is perfect for busy week nights. My inspiration for this dish was a Mexican lasagna that I’ve been making for years. I wanted to find a way to make it in the slow cooker, so that I could prep it during nap time and have it nice and hot by dinner time.

Slow Cooker Taco Lasagna... layers of tortillas, cream cheese, beans, taco meat, enchilada sauce and cheese. YUM! Delicious and an easy dinner the whole family will love!

Serve this slow cooker taco lasagna topped with sour cream and cilantro for a fresh flavor.

Slow Cooker Taco Lasagna... layers of tortillas, cream cheese, beans, taco meat, enchilada sauce and cheese. YUM!

Slow Cooker Taco Lasagna Video

Slow Cooker Taco Lasagna Printable Recipe

Did you make this recipe?

Slow Cooker Taco Lasagna

Ingredients:

  • 2 pounds hamburger
  • 3 Tablespoons taco seasoning, divided
  • 1 cup salsa
  • 1 (8-ounce) package cream cheese, softened
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can red enchilada sauce
  • 2-3 cups shredded cheddar or monterey jack cheese (I like to do a mix)
  • 4 large flour tortillas
  • Optional toppings: sour cream, tomatoes, cilantro, green onions, olives

Directions:

In a large frying pan, cook the hamburger over medium heat until browned. Drain grease and stir in 2 Tablespoons taco seasoning and salsa.

Add the cream cheese and 1 Tablespoon taco seasoning to a medium sized bowl. Stir until  smooth and then add in the black beans.

Pour 1/3 cup enchilada sauce into the bottom of the slow cooker. Place a tortilla on top and spread with 1/3 cup cream cheese mixture. Then add about 1 cup taco meat and 3/4 cup cheese. Drizzle 1/3 cup enchilada sauce on top and then repeat with 3 layers.

Cook on low for 4-5 hours or on high for 2-4 hours, or until cheese in nice and bubbly hot. Slice into 6 or 8 pieces and serve with your favorite toppings.

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Slow Cooker Taco Lasagna... layers of tortillas, cream cheese, beans, taco meat, enchilada sauce and cheese. YUM! Easy to make and a perfect weeknight meal!

Slow Cooker Taco Lasagna... layers of tortillas, cream cheese, beans, taco meat, enchilada sauce and cheese. YUM! Easy to make and ready when you are!

Enjoy!

This post was brought to you by Old El Paso. All opinions are 100% my own. Find out more about their products here or connect with them on Facebook

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Jamielyn Nye

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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31 comments on “Slow Cooker Taco Lasagna”

  1. This sounds so good and I just love that it’s made in the slow cooker!

  2. Ooo does this look good! I never think about making dishes like this in the slow cooker! So glad to come across this – yum!

  3. I love the flavors, and I love that this is made in the slow cooker!

  4. I just love easy slow cooker meals like this for busy weeknights! :) Looks delicious!

  5. So many of my favorite things in one scrumptious recipe! Pasta, Mexican food, and slow cooker! 

  6. This is delicious! I just loved how easy it was to through it together!

  7. Do you suppose soft corn tortillas would work, as well? I need to limit my salt intake, and yellow corn tortillas have 0 sodium, whereas flour tortillas are loaded in salt.

  8. I make this for me and my two kids and it is the best lasagna/taco recipe that I have ever tasted..Both my kids loved it!!

    I will be making it again!!!

  9. Just made this–it’s fantastic!  Thank you so much for the recipe!

  10. Hi, what could be used in place of black beans?

  11. Does the 1 cup of salsa get added anywhere, or is just a topping at the end?

  12. Never mind- I read too fast, I see that it gets added to the browned meat ;0)

  13. Found this recipe and made it for my boyfriend… I’ve had to make it about a dozen times already now. He loves it!

  14. Hey! I’m wondering if this would work well with chicken? Have you ever tried to substitute? 

  15. Out of curiosity, what size is your slow cooker? Wondering what size those tortillas are… they must be the giant burrito size? This looks great! Can’t wait to try it.

  16. It’s in the crock pot now!!!! I can’t wait to try it 😋

  17. This tasted delicious, but the tortillas on the bottom did get very doughy. I didn’t really mind it too much. As leftovers everything got pretty mushy and doughy so it was harder to eat after the first night. 

    • Hi Nicole! The tortillas do get pretty soft with the slow cooker. You could try crisping up the tortillas on the stove before adding them to the slow cooker. :)

  18. Ohh this is amazing! I love tacos and I love my slow cooker and now I have both combined. BRILLIANT – trying this today.

  19. Awesome Recipe- made a version of this gluten free. Used corn tortillas and a homemade enchilada sauce. My sauce stuck to the bottom of the pan unfortunately but next time I’ll just use some coconut oil in the bottom first. I recommend putting the cream cheese bean mix on the tortillas directly before putting them in the crock pot. I will make this again! 

  20. Has anyone tried to bake this?  And what about adding corn to the bean layer?  

    • Hello! I think corn would be awesome in this Taco Lasagna. I haven’t tried baking this recipe but I have made other enchilada casserole recipes and they are usually baked around 350 degrees for 25-30 minutes. :)

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