Slow Cooker Mexican Lasagna

Slow Cooker Mexican Lasagna

This slow cooker Mexican lasagna is a dish the whole family will love and is perfect for busy week nights.
  • Total Time 2 Hours
  • Prep Time 15 Minutes
  • Servings 6
  • Ingredients 9


  • 2 pounds hamburger
  • 3 Tablespoons Old El Paso™ taco seasoning mix, divided
  • 1 cup salsa
  • 1 (8-ounce) package cream cheese, softened
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (19-ounce) can Old El Paso™ red enchilada sauce
  • 2-3 cups shredded cheddar or monterey jack cheese
  • 4 large flour tortillas
  • Optional toppings: sour cream, tomatoes, cilantro, green onions, olives


Step 1 In a large frying pan, cook the hamburger over medium heat until browned. Drain grease and stir in 2 Tablespoons taco seasoning and salsa.

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 cheese. Drizzle ? cup enchilada sauce on top and then repeat with 3 layers.

Step 4 Cook on low for 4-5 hours or on high for 2-4 hours, or until cheese in nice and bubbly hot.