Slow Cooker Taco Lasagna
INGREDIENTS
- 2 pounds hamburger (optional-ground turkey
- 3 tablespoons taco seasoning(divided)
- 1 cup salsa
- 8 ounces cream cheese(softened) (optional-Plain Greek yogurt)
- 15 ounces black beans (drained and rinsed)
- 15 ounces red enchilada sauce
- 2-3 cups shredded cheddar or jack cheese
- 4 large flour tortillas
Toppings to add to taco lasagna recipe
- Sour cream or Feta Cheese
- Cilantro
- Green onions
- Avocado or guacamole
- Black olives
- Jalapenos
- Green or red bell peppers
- Shredded lettuce
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.
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Add the cream cheese and 1 Tablespoon taco seasoning to a medium sized bowl. Stir until smooth and then add in the black beans.
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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.
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Cook taco lasagna 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.
