SLOW COOKER TACO LASAGNA
Gradual Cooker Taco Lasagna – Layers Of Tortillas, Cream Cheese, Beans, Taco Meat, Enchilada Sauce And Cheese. flawlessly Creamy, cheesy And Has tons Of flavor. that is The pleasant Taco Lasagna Recipe!
This sluggish cooker taco lasagna is the proper meal for the ones busy afternoons. just throw everything in the crock pot during nap time and you’ll have something geared up on the desk via time for dinner! It’s filled with layers of tortillas, cream cheese, beans, taco meat, enchilada sauce and cheese and is really delicious. So smooth and tastes awesome. My own family ate this crock pot taco lasagna proper up!
This taco lasagna recipe is a dish that the whole circle of relatives will love and is ideal for week nights. My concept for this dish became a Mexican lasagna that I’ve been making for years.
I wanted to find a manner to make it in the gradual cooker, so that I should prep it for the duration of nap time and feature it fine and hot with the aid of dinner time. Making this taco lasagna in the sluggish cooker was SO smooth and it became out delicious! It’s flawlessly creamy, tacky and has tons of flavor.
INGREDIENTS
- 2 pounds hamburger
- 3 tablespoons taco seasoning (divided)
- 1 cup salsa
- 8 ounces cream cheese (softened)
- 15 ounces black beans (drained and rinsed)
- 15 ounces red enchilada sauce
- 2-3 cups shredded cheddar or monterey jack cheese (I like to do a mix)
- 4 large flour tortillas
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. Salt and pepper to taste.
- 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 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.
