Slow Cooker Mexican Lasagna

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


Ingredient List
  • Small check mark in a circle icon 2 pounds hamburger
  • Small check mark in a circle icon 3 Tablespoons Old El Paso™ taco seasoning mix, divided
  • Small check mark in a circle icon 1 cup salsa
  • Small check mark in a circle icon 1 (8-ounce) package cream cheese, softened
  • Small check mark in a circle icon 1 (15-ounce) can black beans, drained and rinsed
  • Small check mark in a circle icon 1 (19-ounce) can Old El Paso™ red enchilada sauce
  • Small check mark in a circle icon 2-3 cups shredded cheddar or monterey jack cheese
  • Small check mark in a circle icon 4 large flour tortillas
  • Small check mark in a circle icon Optional toppings: sour cream, tomatoes, cilantro, green onions, olives
Preparation
  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.
  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.
  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.
  4. Cook on low for 4-5 hours or on high for 2-4 hours, or until cheese in nice and bubbly hot.