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Slow Cooker Taco Lasagna

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This slow cooker taco lasagna layers seasoned beef, cream cheese, beans, tortillas, enchilada sauce, and melty cheese into a bold, comforting meal. It’s an easy hands-off dinner perfect for busy weeknights or casual gatherings.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 4 to 5 hours
  • Total Time: 4 hours 15 minutes to 5 hours 15 minutes
  • Yield: 6 to 8 servings
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Mexican-Inspired
  • Diet: Halal

Ingredients

  • 2 pounds ground beef
  • 3 tablespoons taco seasoning, divided
  • 1 cup salsa
  • 8 ounces cream cheese, softened
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) red enchilada sauce
  • 2 1/2 cups shredded cheddar cheese or Monterey Jack cheese
  • 4 large flour tortillas

Instructions

  1. Cook ground beef in a skillet over medium heat until browned. Drain excess fat.
  2. Stir in salsa and 2 tablespoons taco seasoning. Set aside.
  3. In a bowl, mix softened cream cheese with remaining 1 tablespoon taco seasoning. Fold in black beans.
  4. Spread 1/3 cup enchilada sauce in the bottom of the slow cooker.
  5. Layer one tortilla, 1/3 of the cream cheese mixture, 1/3 of the beef, 3/4 cup shredded cheese, and 1/3 cup enchilada sauce.
  6. Repeat layers until all ingredients are used (about 3 layers).
  7. Cover and cook on low for 4–5 hours or high for 2–4 hours, until heated through and cheese is melted.
  8. Let rest briefly before slicing and serving.

Notes

  • Use ground turkey or shredded chicken as a lighter protein option.
  • Substitute pinto beans or corn for black beans.
  • Add diced chilies or chili powder for extra heat.
  • Grease the slow cooker or use a liner for easy cleanup.
  • Can also be baked at 375°F for 30–45 minutes in a 9×13-inch dish.

Nutrition

Find it online: https://savorymomskitchen.com/slow-cooker-taco-lasagna/