Slow Cooker Taco Lasagna

Slow Cooker Taco Lasagna.jpg

Food planning for the week is probably the only organized part of my routine left in my life. I browse through recipes on lazy Sunday evenings and then hunt for ingredients on Monday. This past Sunday, I pulled up an online recipe and wrote out the ingredients I needed from the store. To my horror this morning, the site was down for maintenance, which = no recipe. **PANIC MODE ENGAGED** I tried to send the site’s resident blogger an email… no response… still. I even went as far as posting on the blog’s Facebook page… still nothing. Suddenly I had the random urge to check my 3″ Recipe Binder (pictured below) where I collect all my printable recipes. And sure enough, my intuition led me straight to the printed recipe. Moral of the story: if you plan of making a Pinterest recipe online, do yourself a favor and either print the recipe or save the recipe as a PDF and store it on your computer!


Pinterest Inspired


  • 2 lbs. ground beef
  • 3 Tbsp. taco seasoning, divided (if using packets, this will require 1 full and 1/3 of another – BUY TWO PACKS)
  • 1 c. salsa (Riverwalk Cantina is boss)
  • 8 oz. cream cheese, softened
  • 15 oz. black beans, drained and rinsed
  • 19 oz. can red or green enchilada sauce
  • 3 corn cobs, steamed and kernels removed from the cob
  • 4 large burrito tortillas
  • 3 c. shredded Mexican blend cheese
  • optional toppings: sour cream, chives, diced tomatoes, olives, etc.


  1. In a large skillet over medium high heat, brown the ground beef. Drain the grease and return to the skillet. Mix in 2 Tablespoons of taco seasoning and the salsa. Set to the side.
  2. In a medium sized bowl, stir together the cream cheese and 1 Tablespoon of taco seasoning. Once combined, toss in the black beans and stir until combined.
  3. In the bottom of a 8 quart slow cooker. pour 1/3 of the enchilada sauce. Place a tortilla on top, this will fit the dimensions of the slow cooker almost perfectly! Use a spatula to spread 1/3 of the cream cheese mixture onto the tortilla. Top with 1/3 of the meat mixture, then 1/3 of corn kernels, and finally about 1 c. shredded cheese. Repeat the layers again two more times starting with the next third of enchilada sauce > tortilla > cream cheese mixture > meat > corn > cheese.
  4. Cover and cook on low for 4-5 hours or high for 2-4 hours.

Yields 8 servings.

Eat, Bork, and Be Merry!

~ Kate


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