Crockpot Taco Lasagna
This hearty and satisfying Crockpot Taco Lasagna is layered with cheesy, saucy, melty deliciousness and packed with tons of flavor. It’s the ultimate hands-off dinner with only 15 minutes of prep time that the whole family will love.
I’ve said it before…and I’ll say it again: the slow cooker is the MVP of dinnertime in our house — and this warm and cheesy Crockpot Taco Lasagna is one of our absolute favorites. Taco night meets cheesy, melty lasagna in this easy and delicious, hands-off meal. Perfect for busy days and cozy nights, this Mexican Lasagna Recipe requires minimal prep (15 minutes!), and has big flavor payoff.
Seasoned ground beef, chewy tortillas, melty cheese, and mouthwatering taco ingredients like hearty beans, tangy enchilada sauce, and cool sour cream get layered into the ultimate comfort food creation. Our family requests this Taco Lasagna recipe regularly (and I happily oblige!) — it’s packed with hearty ingredients for a super satisfying, crowd-pleasing dinner your whole crew will love, too.
If you like the flavors of this one-pot slow-cooker creation, try a few of our other go-to’s. We love this bold Taco Pasta Salad for a twist on tradition, and these easy Crispy Beef Sheet Pan Tacos are a fan favorite every time.
Why You’ll Love This Recipe
- Easy Slow Cooker Meal: Let the crockpot do the work for you! Simple add everything in, set it, forget it, and enjoy later. The ease of the slow cooker makes meal-time no-fuss and stress-free every time.
- Family-Friendly and Filling: Made with hearty, familiar ingredients the whole family craves, this dish is perfect for kids and adults, and it’s sure to fill everyone up.
- Great for Meal Prep: Easily prep this in advance and make it ahead of time for a great time-saving meal. Leftovers also reheat beautifully, so you’ve got dinner the next night, too.
- Loaded with Bold Taco Flavors: Made with all the signature flavors and seasonings from traditional tacos, this one-pot meal is loaded with bold, zesty flavors in each bite.
- Hands-Off Cooking: Thanks to the slow cooker, there’s minimal hands-on cooking time. Once everything is added to the crock pot, your job is done!
Ingredients
- Ground Beef: Juicy and flavorful, we like using 80/20 or 90/10.
- Taco Seasoning. Zesty and bold to flavor the meat. Use your favorite store-bought brand, or make your own blend and store in the pantry for future uses.
- Salsa: Use your go-to brand or variety — mild, medium or spicy works depending on preference.
- Cream Cheese: Smooth and tangy, be sure to soften this ahead of time.
- Black Beans: Hearty, for added protein. We love keeping a few cans on hand at all times. Drain and rinse these before using.
- Red Enchilada Sauce: Warm, savory, and slightly spicy, use your favorite.
- Cheddar or Monterey Jack Cheese: Melty and cheesy, use fresh shredded for the best texture.
- Flour Tortillas: A perfectly chewy layer for the lasagna, and a must-have ingredient for anything “taco” flavored.
- Optional Toppings: Sour cream, tomatoes, cilantro, green onions, or olives — all delicious add-ons for flavor, color and texture.
How To Make Crockpot Taco Lasagna
1. Brown beef in a pan, drain, and mix with salsa and 2 tbsp taco seasoning. Add salt and pepper.
2. Blend cream cheese with 1 tbsp taco seasoning, then mix in black beans.
3. In a slow cooker, layer 1/3 cup enchilada sauce, a tortilla, 1/3 cup cream cheese mixture, 1 cup taco meat, and 3/4 cup cheese. Drizzle with 1/3 cup enchilada sauce.
4. Repeat layers 3 times. Cook on low for 4-5 hours or 2-4 hours on high until bubbly.
5. Slice into 6-8 pieces and add optional toppings.
Expert Tips
- Drain Excess Grease: Once browned, be sure to fully drain as much grease and liquid from the meat to avoid an oily or soggy lasagna.
- Use Thicker Salsa: Choosing a salsa with extra body and a hearty, thicker consistency will give the lasagna a nice texture and help to prevent sogginess.
- Don’t Over-Layer: Layer on the fillings and toppings evenly without overdoing it. If you build too many layers or add ingredients too heavily, the lasagna won’t cook evenly all over.
- Spray the Crockpot: Use a non-stick cooking spray or wipe the base of the slow cooker with olive oil to prevent sticking and an easy cleanup.
- Let the Lasagna Rest: Once cooked, let it sit for 10 minutes before serving so everything settles, for cleaner slices. If you slice too soon, the cheese and sauce will run.
Variations
- Try Different Proteins: Use shredded chicken, ground chicken or ground turkey instead of beef.
- Make it Vegetarian: Skip the meat all together by using just beans and extra veggies like bell peppers, onions and corn.
- Make It Spicy: Add some freshly diced or canned jalapeños for heat and a little kick.
- Lighten It Up: Use low-carb tortillas for a slightly lighter option.
- Add Toppings: Top with sour cream, guacamole, or fresh cilantro for extra flavor and a nice, colorful finishing touch.
- Serve with a Side Salad: A simply dressed green salad is the perfect pairing to turn the lasagna into a balanced meal.
- Pair with Chips and Salsa: You’re having “tacos” after all! Chips and salsa are a must to snack on, on the side.
Watch How To Make It
Storage
Store any leftover taco lasagna in the fridge for 3-4 days. Leftovers reheat beautifully for dinner the next day! Rewarm covered with foil in the oven until bubbly, or in the microwave (no foil) in 30-second intervals.
This lasagna can be frozen, too. Store individual portions in an airtight container in between layers of parchment paper, or wrapped in plastic wrap or foil. Freeze up to 2 months. Thaw as much or as little as you need in the fridge overnight then reheat in the oven.
Make this in advance for a great time-saving meal. Simply assemble the lasagna ahead of time, then refrigerate until you’re ready to cook. Pull it out and bring to room temperature before cooking, and dinner is served!
Frequently Asked Questions
Definitely. They have a nice nutty flavory and sturdy texture that won’t turn mushy or soggy.
Don’t over-layer the lasagna with too much of any ingredient, use a thicker salsa, and be sure to cook it long enough.
Definitely. Simply layer the same ingredients in an oven-safe baking dish and bake at 350° until the edges and top start to brown and bubble.
Anything that melts well is a great choice. Cheddar, Monterey Jack, Pepper jack are all delicious optinos.
More Mexican Inspired Recipes
- Mexican Tater Tot Casserole
- Chicken Enchilada Soup
- Sheet Pan Chicken Fajitas
- Mexican Street Corn Dip
Crockpot Taco Lasagna
Ingredients
- 2 pounds ground beef
- 3 tablespoons taco seasoning divided
- 1 cup salsa
- 8 ounces cream cheese softened
- 15- ounce can black beans drained and rinsed
- 15- ounce can red enchilada sauce
- 2-3 cups shredded cheddar or Monterey Jack cheese
- 4 large flour tortillas
- Optional toppings: sour cream tomatoes, cilantro, green onions, olives
Instructions
- Brown beef in a pan, drain, and mix with salsa and 2 tbsp taco seasoning. Add salt and pepper.
- Blend cream cheese with 1 tbsp taco seasoning, then mix in black beans.
- In a slow cooker, layer 1/3 cup enchilada sauce, a tortilla, 1/3 cup cream cheese mixture, 1 cup taco meat, and 3/4 cup cheese. Drizzle with 1/3 cup enchilada sauce.
- Repeat layers 3 times. Cook on low for 4-5 hours or 2-4 hours on high until bubbly.
- Slice into 6-8 pieces and add optional toppings.
Video
Notes
- Store leftovers in the fridge for 3-4 days. They reheat beautifully for dinner the next day! Rewarm covered with foil in the oven until bubbly, or in the microwave (no foil) in 30-second intervals.
- Freeze leftovers: store individual portions in an airtight container in between layers of parchment paper, or wrapped in plastic wrap or foil. Thaw as much or as little as you need in the fridge overnight then reheat in the oven.
- Make this in advance for a great time-saving meal. Simply assemble the lasagna ahead of time, then refrigerate until you’re ready to cook. Pull it out and bring to room temperature before cooking, and dinner is served!
