Crockpot Taco Lasagna (You Won’t Believe The Hidden Ingredient!)

This crockpot taco lasagna will elevate Taco Tuesday in your house. Layers of tortillas, seasoned ground beef, salsa, cream cheese and a little hidden ingredient, spinach. Delicious! 

Crockpot Taco Lasagna – This One is SO Good!

Making taco lasagna in a crockpot might sound a bit whacky, but all those tex-mex flavors mingle together to make this one scrumptious recipe! Soooo good y’all!

You can serve this one with your favorite taco toppings like sour cream, salsa, avocado slices or cilantro.  You’re definitely going to want to add this one to your Taco Tuesday rotation. 🙂

Menu Planning Note: You can also find this recipe in week 4 of our Slow Cooker Menu Planning Made Easy Set!

Ingredients needed for taco lasagna:

• ground beef
• onion
• taco seasoning
• salsa
• corn or flour tortillas
• fresh baby spinach leaves
• shredded Mexican blend cheese
• soft cream cheese spread
• optional toppings: cilantro, green onions, sour cream, salsa and avocado

How to make Taco Lasagna in the crockpot:

Start by browning your ground beef with the onion in a skillet and drain off any grease.  If you have one of the slow cookers that can saute items, you can do the ground beef right in the slow cooker. Add taco seasoning and ½ cup water, and cook until all water is absorbed.

Spray  your crockpot with some cooking spray and go ahead and spread about 3/4 cup of salsa onto the bottom of the crock. Then cover with a layer of tortillas.

Spoon half of the meat mixture over the tortillas and top with a few dollops of cream cheese (using half of the carton), about 1 cup spinach, ½ cup cheese and ¾ cup salsa. Next, repeat the layers.

Finish with a layer of tortillas, and cover with remaining salsa and cheese.

Cook on low for 5-6 hours or on high 3-4 hours.

Turn slow cooker off for 10-15 minutes before serving.

Serve with your favorite taco toppings such as cilantro, green onions, sour cream, salsa and avocado.

So yummy!!!

Print Recipe

5 from 1 vote

Crockpot Taco Lasagna

Prep Time15 minutes mins

Cook Time6 hours hrs

Course: Dinner

Servings: 6

Calories: 391kcal

Ingredients

• 1 lb lean ground beef
• 1 large yellow onion, chopped
• 1 oz pkg taco seasoning
• 24 oz jar salsa
• 1 pkg corn or flour tortillas
• 2-3 cups fresh baby spinach leaves
• 8 oz pkg shredded Mexican blend cheese
• 8 oz carton soft cream cheese spread
• optional toppings: cilantro, green onions, sour cream, salsa and avocado

Instructions

• In a large skillet, brown ground beef and onions until meat is browned and crumbly; drain. Add taco seasoning and ½ cup water, and cook until all water is absorbed.
• Spray slow cooker with cooking spray. Add ¾ cup salsa to the bottom of the slow cooker; cover with a layer of tortillas.
• Place half of meat mixture over tortillas; top with dollops of cream cheese (using half of the carton), 1 cup spinach, ½ cup Mexican blend cheese and ¾ cup salsa. Repeat layers.
• Finish with a layer of tortillas, cover with remaining salsa and cheese.
• Cover, and cook on low 5-6 hours or on high 3-4 hours.
• Turn slow cooker off 10-15 minutes before serving.
• Serve with desired toppings.

Nutrition

Calories: 391kcal

Here’s what Grocery by PPP Members are saying:

My daughter asks for taco lasagna often! We cook family meals gluten free and I’ve used gluten free flour tortillas and it turns our fabulous! We like to add a few extra tortillas in it. Preps quickly and great for Sunday lunch after church! – Joni E. 

This is seriously one of our favorites. My friend actually makes a full vegan version and loves it too. – Kristina A. 

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