Layers of tortillas, cream cheese, beans, taco meat, enchilada sauce and cheese. This slow cooker taco lasagna is perfectly creamy, cheesy and has tons of flavor.
Love Mexican recipes? Try taco casserole, navajo tacos and this taco pasta, too!
Table of Contents
Easy Crockpot Mexican Lasagna
I’m a huge Mexican food fan and especially love tacos. I could eat them every day! That’s why I love to make fun variations like this lasagna, chicken enchilada soup and crockpot shredded beef tacos.
This slow cooker taco lasagna or these crockpot chicken fajitas are the perfect meals for busy afternoons. Just throw everything in the crock pot during nap time and you’ll have something ready on the table by dinner time! It’s packed with layers of tortillas, cream cheese, beans, taco meat, red enchilada sauce and cheese and is absolutely delicious. So easy and tastes amazing. My family ate it right up!
This taco lasagna recipe is a dish that the whole family will love and is perfect for week nights just like my tostada recipe. My inspiration for this dish was a Mexican lasagna that I’ve been making for years in the oven. I wanted to find a way to make it in the slow cooker, so that I could prep it during nap time and have it nice and hot by dinner time. Making it in the slow cooker was SO easy and it turned out delicious! It’s perfectly creamy, cheesy and has tons of flavor. YUM!
How to Make Taco Lasagna in the Crockpot
- Brown the meat. In a large frying pan, cook the ground beef over medium-heat until browned. Drain grease and stir in salsa and 2 Tablespoons of taco seasoning. Salt and pepper to taste.
- Assemble in crockpot. 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 shredded cheese. Drizzle 1/3 cup enchilada sauce on top and then repeat with 3 layers.
- Cook. Cook on low for 4-5 hours or on high for 2-4 hours, until cheese is nice and bubbly hot. Slice into 6 or 8 pieces and serve with your favorite toppings (check out a few of my favorites below).
Favorite Toppings to Add
- Sour cream or plain greek yogurt
- Cilantro
- Green onions
- Avocado or guacamole
- Salsa
- Black olives
- Pico de gallo
- Jalapenos
- Green or red bell peppers
- Shredded lettuce
Cooking Tips
- Want an easier clean up? Try using a slow cooker liner before you add all ingredients.
- Use gluten-free or corn tortillas (check the label!) to make gluten-free.
- To lighten up, use ground turkey or shredded chicken vs. ground beef. Can also sub full fat cheeses with reduced fat cream cheese and shredded cheese.
- Can use pinto beans instead of black beans if preferred. Could even omit beans all together and use corn as replacement.
- To bake in the oven: Add all ingredients to a 9×13″ baking dish and bake at 375°F for 30-45 minutes (until cheese is melted and bubbly).
5 star review
“I made this for me and my two kids and it is the best lasagna/taco recipe that I have ever tasted. Both my kids loved it!! I will be making it again!!!“
– Heidi
Love easy Mexican recipes? Try crescent roll taco bake, tostadas, easy ground beef tacos or this bean and cheese burrito recipe!
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Slow Cooker Taco Lasagna
Video
Ingredients
- 2 pounds ground beef
- 3 Tablespoons taco seasoning , divided
- 1 cup salsa
- 8 ounces cream cheese , softened
- 15 ounce can black beans , drained and rinsed
- 15 ounce can red enchilada sauce
- 2-3 cups shredded cheddar or monterey jack cheese (I like to do a mix)
- 4 large flour tortillas
Optional toppings: sour cream, tomatoes, cilantro, green onions, olives
Instructions
- In a large frying pan, cook the ground beef over medium-heat until browned. Drain grease and stir in salsa and 2 Tablespoons of taco seasoning. 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 shredded 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, until cheese is nice and bubbly hot. Slice into 6 or 8 pieces and serve with your favorite toppings.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Enjoy!
Categorized as: Beef, Cinco De Mayo, Crockpot, Crockpot, Dinner, Mexican, Nut-Free, One Pot, One Pot
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This tasted delicious, but the tortillas on the bottom did get very doughy. I didn’t really mind it too much. As leftovers everything got pretty mushy and doughy so it was harder to eat after the first night.
Hi Nicole! The tortillas do get pretty soft with the slow cooker. You could try crisping up the tortillas on the stove before adding them to the slow cooker. :)
It’s in the crock pot now!!!! I can’t wait to try it ?
Enjoy!! :)
Out of curiosity, what size is your slow cooker? Wondering what size those tortillas are… they must be the giant burrito size? This looks great! Can’t wait to try it.
I believe my crock pot is a 6 or 7 qt crock pot. Yes, I use the extra large burrito tortillas, but you could also layer smaller tortillas! Hope you enjoy! :)
Hey! I’m wondering if this would work well with chicken? Have you ever tried to substitute?
I haven’t tried it but I’m now adding it to my list, it would be delicious!
Found this recipe and made it for my boyfriend… I’ve had to make it about a dozen times already now. He loves it!
I’m so glad you both love it as much as we do! Thanks for your comment! :)
Never mind- I read too fast, I see that it gets added to the browned meat ;0)
Does the 1 cup of salsa get added anywhere, or is just a topping at the end?
Hi, what could be used in place of black beans?
Any type of beans you like! Kidney and pinto are especially good replacements!
Just made this–it’s fantastic! Thank you so much for the recipe!
I make this for me and my two kids and it is the best lasagna/taco recipe that I have ever tasted..Both my kids loved it!!
I will be making it again!!!
Do you suppose soft corn tortillas would work, as well? I need to limit my salt intake, and yellow corn tortillas have 0 sodium, whereas flour tortillas are loaded in salt.
Yes! That would work as well!
I would eat the whole pot.
This is delicious! I just loved how easy it was to through it together!
So many of my favorite things in one scrumptious recipe! Pasta, Mexican food, and slow cooker!
I just love easy slow cooker meals like this for busy weeknights! :) Looks delicious!
I love the flavors, and I love that this is made in the slow cooker!
Ooo does this look good! I never think about making dishes like this in the slow cooker! So glad to come across this – yum!
This sounds so good and I just love that it’s made in the slow cooker!