Slow Cooker Taco Lasagna

• Produce

  • 1 (15-ounce can Black beans

• Condiments

  • 1 cup Salsa

• Baking & Spices

  • 3 tbsp El paso taco seasoning, Old

• Bread & Baked Goods

  • 4 Flour tortillas, large

• Dairy

  • 2 cups Cheddar or monterey jack cheese
  • 1 (8-ounce package Cream cheese

• Prepared

  • 1 (19-ounce can El paso red enchilada sauce, Old

• Deli

  • 2 lbs Hamburger

Found on iheartnaptime.net

Ingredients

• 2 pounds hamburger
• 3 Tablespoons Old El Paso taco seasoning, 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 (I like to do a mix)
• 4 large flour tortillas
• Optional toppings: sour cream, tomatoes, cilantro, green onions, olives

Directions

• In a large frying pan, cook the hamburger over medium heat until browned. Drain grease and stir in 2 Tablespoons taco seasoning and salsa. 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 cheese. Drizzle 1/3 cup enchilada sauce on top and then repeat with 3 layers. Cook on low for 4-5 hours or on high for 2-4 hours, or until cheese in nice and bubbly hot. Slice into 6 or 8 pieces and serve with your favorite toppings.