Slow Cooker Taco Lasagna

Name: Slow Cooker Taco Lasagna
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
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 ((I like to do a mix)); 4 large flour tortillas

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Prep Time: 15 minutes

Cook Time: 240 minutes

Total: 255 minutes

Servings: 8

Cost: $3.36 /serving

Author : Jamielyn Nye

Ingredients

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2 pounds ground beef3 Tablespoons taco seasoning (, divided)1 cup salsa8 ounces cream cheese (, softened)15 ounce can black beans (, drained and rinsed)15 ounce can red enchilada sauce2-3 cups shredded cheddar or monterey jack cheese ((I like to do a mix))4 large flour tortillas

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Instructions

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Step 1

In a large frying pan, cook the ground beef over medium-heat until browned. Drain grease and stir in salsa and 2 Tablespoons of taco seasoning. Salt and pepper to taste.

Step 2

Add the cream cheese and 1 Tablespoon taco seasoning to a medium-sized bowl. Stir until smooth and then add in the black beans.

Step 3

Pour 1/3 cup enchilada sauce into the bottom of the slow cooker. Place a tortilla on top and spread with 1/3 cup cream cheese mixture. Then add about 1 cup taco meat and 3/4 cup shredded cheese. Drizzle 1/3 cup enchilada sauce on top and then repeat with 3 layers.

Step 4

Cook taco lasagna on low for 4-5 hours or on high for 2-4 hours, until cheese is nice and bubbly hot. Slice into 6 or 8 pieces and serve with your favorite toppings.