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.
can I use green sauce instead?
Of course! :)
Can’t stop thinking about this since I made it! Delicious!
I love meals I can just throw in the slow cooker! So simple and so delicious!
This recipe is Soooo yummy. I love crockpot meals that you can make ahead of time plus it’s so easy to make.
Love this recipe! SOOO Yummy. I would definitely recommend topping it with sour cream, tomatoes, and avocado. It is so good! And pretty easy to make. I put everything in and then let it slow cook for 5 hours and it turned out great!
I’m so glad you enjoyed it! Thanks for coming back to leave a comment Emma! :)
Oh so yummy!! This is calling my name!
Looks delicious and so easy to make! !
Slow cooker meals make dinner time so much easier…..looks fantastic!
Such a great family friendly meal! Love the tip about using a liner for easy clean up too.
What a great weeknight dinner!
Mmmmm you just combined two of my fav meals and then made them in a slow cooker! GAH!
Do you think i could make this up the night before, just putting everything into the crockpot, then cook it the next morning?
Hi Shanna! You could definitely try it and put it in the fridge over night. It might be a little more soggy after cooking though!
Made this several times in the slow cooker and enjoyed it. Wondering if it would work in an instant pot?
Hi Keltie! I haven’t tried it in the instant pot, but I don’t see why not! I’m not sure on the timing, but I would definitely give it a try. :)
I made this last weekend and it was very good, I read some else say they put the cream cheese mixture on shell prior to putting them in the crock pot and it worked out well. I will definitely be making this again. Great Recipe!!
So glad you enjoyed this recipe! Thanks for sharing! :)
Hi! Just making sure I understand – when you stir in taco seasoning and salsa to the cooked meat, you do not add water like the taco seasoning package says to do, right? I’m guessing the salsa will make it all stir together nicely instead of being dry from the taco seasoning? Thanks, can’t wait to try!
Hi Leslie! Yes that is correct, you do not need to add water. :)
Has anyone tried to bake this? And what about adding corn to the bean layer?
Hello! I think corn would be awesome in this Taco Lasagna. I haven’t tried baking this recipe but I have made other enchilada casserole recipes and they are usually baked around 350 degrees for 25-30 minutes. :)
Awesome Recipe- made a version of this gluten free. Used corn tortillas and a homemade enchilada sauce. My sauce stuck to the bottom of the pan unfortunately but next time I’ll just use some coconut oil in the bottom first. I recommend putting the cream cheese bean mix on the tortillas directly before putting them in the crock pot. I will make this again!
I’m so glad you could make this gluten free. Thanks for sharing! :)
Ohh this is amazing! I love tacos and I love my slow cooker and now I have both combined. BRILLIANT – trying this today.
Hope you enjoy! :)