If you love Mexican food, you are going to love this. Do you hate the mess tacos make and all the different dishes you dirty to serve it up? Well, it is not that way with this one. In no time, you will have all your favorite flavors in just one dish. This slow cooker taco lasagna is the perfect meal to throw in the slow cooker during nap time and have something ready on the table during those busy afternoons.”
See what I mean? This is the perfect dish to prepare on a lazy afternoon. You are going to love this.
Ingredients
2 pounds hamburger
3 Tablespoons Old El Paso taco seasoning, divided
1 cup salsa
1 (8-ounce) Philadelphia package cream cheese, softened
1 (15-ounce) can Goya black beans, drained and rinsed
1 (19-ounce) can Old El Paso red enchilada sauce
2-3 cups shredded Kraft cheddar or Monterey jack cheese
4 large flour tortillas
Optional toppings: sour cream, tomatoes, cilantro, green onions, olives
Instructions
In a large frying pan, cook the hamburger over medium heat until browned. Drain grease and stir in 2 Tablespoons taco seasoning and salsa.
Add the cream cheese and 1 Tablespoon taco seasoning to a medium-sized bowl. Stir until smooth and then add in the black beans.
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 cheese. Drizzle 1/3 cup enchilada sauce on top and then repeat with 3 layers.
Cook on low for 4-5 hours or on high for 2-4 hours, or until cheese in nice and bubbly hot. Slice into 6 or 8 pieces and serve with your favorite toppings.
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Quick Tip: Use a mix of Monterey Jack and Kraft cheeses in this.
