We Love This Easy Crockpot Taco Lasagna!
Ingredients
Scale
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- 2 pounds ground beef
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- 3 tablespoons taco seasoning, divided
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- 1 cup salsa
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- 8 ounces cream cheese, softened
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- 15-ounce can black beans, drained and rinsed
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- 15-ounce can red enchilada sauce
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- 2-3 cups shredded cheddar or Monterey Jack cheese
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- 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.