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 the whole family will love.
Servings 8 servings
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
Storage:
- 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!