Crockpot Taco Lasagna
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