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!
SLOW COOKER TACO LASAGNA
PREP TIME: 15 MINUTES
COOK TIME: 4 HOURS
TOTAL TIME: 4 HOURS 15 MINUTES
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
INSTRUCTIONS
- 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.
Full Recipes>>Slow Cooker Taco Lasagna