Slow Cooker Taco Lasagna
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!
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.
Serve this slow cooker taco lasagna topped with sour cream and cilantro for a fresh flavor.
Slow Cooker Taco Lasagna Video
Slow Cooker Taco Lasagna Printable Recipe
Slow Cooker Taco Lasagna
Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours
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.
Enjoy!
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This sounds so good and I just love that it’s made in the slow cooker!
Ooo does this look good! I never think about making dishes like this in the slow cooker! So glad to come across this – yum!
I love the flavors, and I love that this is made in the slow cooker!
I just love easy slow cooker meals like this for busy weeknights! :) Looks delicious!
So many of my favorite things in one scrumptious recipe! Pasta, Mexican food, and slow cooker!
This is delicious! I just loved how easy it was to through it together!
I would eat the whole pot.
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.
Yes! That would work as well!
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!!!
Just made this–it’s fantastic! Thank you so much for the recipe!
Hi, what could be used in place of black beans?
Any type of beans you like! Kidney and pinto are especially good replacements!
Does the 1 cup of salsa get added anywhere, or is just a topping at the end?
Never mind- I read too fast, I see that it gets added to the browned meat ;0)
Found this recipe and made it for my boyfriend… I’ve had to make it about a dozen times already now. He loves it!
I’m so glad you both love it as much as we do! Thanks for your comment! :)