Slow Cooker Taco Lasagna Recipe

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This slow cooker taco lasagna is the ultimate comfort food mash-up: all the savory, cheesy goodness of lasagna layered with bold taco flavors. It’s hearty, satisfying, and comes together easily with pantry staples and minimal prep.

By using a slow cooker, you get a hands-off dinner that simmers to perfection while you go about your day. Each layer is packed with seasoned ground beef, creamy beans, gooey cheese, and soft tortillas in place of pasta. It’s a family-friendly recipe that even picky eaters will devour.

What makes it so good? The combination of taco spices, melty cheddar, salsa, and sour cream brings incredible flavor to every bite. It’s like eating a taco, a burrito, and a lasagna all at once—in the best way possible.

This dish is also great for meal prep. The leftovers reheat beautifully, and you can portion them out for easy lunches throughout the week. You can also customize it with your favorite toppings like avocado, cilantro, jalapeños, or chopped tomatoes.

It’s freezer-friendly too—just assemble it ahead of time and freeze before cooking. When you’re ready, let it thaw in the fridge overnight and cook as directed.

Slow cooker taco lasagna is a low-effort, high-reward recipe that’s perfect for weeknights, game days, or potlucks. It tastes like comfort food but doesn’t require hours in the kitchen.

 

 

 

 

Servings: 6 servings

Time:
Prep Time: 20 minutes
Cook Time: 3–4 hours on high or 6–7 hours on low
Total Time: 3.5–7.5 hours (depending on setting)

Ingredients:

  • 1 lb ground beef or ground turkey
  • 1 small onion, diced
  • 2 teaspoons taco seasoning
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1.5 cups salsa
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  • 6 small flour or corn tortillas
  • Optional toppings: avocado, cilantro, jalapeños, tomatoes

Instructions:

  1. In a skillet over medium heat, cook ground beef and onion until browned. Drain excess fat. Stir in taco seasoning.
  2. Spray slow cooker with nonstick spray. Place a tortilla at the bottom.
  3. Spread a portion of beef mixture, beans, corn, salsa, sour cream, and cheese over the tortilla.
  4. Repeat layers, ending with cheese on top.
  5. Cover and cook on low for 6–7 hours or on high for 3–4 hours.
  6. Let rest 10–15 minutes before slicing. Add toppings as desired.

Tips:

  • Use corn tortillas for a gluten-free version.
  • Add jalapeños or chili powder if you like it spicy.
  • Let it cool slightly before serving to set the layers.
  • Use a slotted spoon to serve neatly.

Why You’ll Love This Recipe:

  • Bold taco flavor in every layer
  • Easy, no-fuss slow cooker prep
  • Family-friendly and customizable
  • Hearty and filling for any occasion
  • Perfect make-ahead or freezer meal

Slow cooker taco lasagna brings together the best of Mexican and Italian comfort food—layered with bold flavors, cheesy goodness, and stress-free cooking.

 

 

 

 

 

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