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5 from 5 votes

Slow Cooker Taco Lasagna

Slow Cooker Taco Lasagna - Layers of tortillas, cream cheese, beans, taco meat, enchilada sauce and cheese. Perfectly creamy, cheesy and has tons of flavor. This is the BEST taco lasagna recipe! 
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: taco lasagna, taco lasagna recipe
Servings: 8
Calories: 673kcal
Author: Jamielyn Nye


  • 2 pounds hamburger
  • tablespoons taco seasoning (divided)
  • 1 cup salsa
  • 8 ounces cream cheese (softened)
  • 15 ounces black beans (drained and rinsed)
  • 15 ounces 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


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



    Calories: 673kcal | Carbohydrates: 85g | Protein: 27g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 1702mg | Potassium: 515mg | Fiber: 9g | Sugar: 13g | Vitamin A: 25.2% | Vitamin C: 4.3% | Calcium: 46.8% | Iron: 35.1%