Try this Slow Cooker Taco Lasagna recipe, or contribute your own.
- 1 cup salsa
- 2 pounds hamburger
- 4 large flour tortillas
- 3 tablespoons old el paso taco seasoning divided
- 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 t
- optional toppings: sour cream tomatoes, cilantro, green onions, olives
- Carbohydrate 29.5297466689245 g
- Cholesterol 140.613711 mg
- Fat 27.468299625391 g
- Fiber 2.12933329957815 g
- Protein 49.6620538475554 g
- Saturated Fat 10.0373596073108 g
- Serving Size 1 1 to 8 serving (278g)
- Sodium 927.01816901641 mg
- Sugar 27.4004133693464 g
- Trans Fat 3.89267845672972 g
- Calories 575 calories
Step-by-step
- 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.
Brown the hamburger over medium heat until all moisture evaporates and the protein strands develop a deep, Maillard-driven crust, because draining grease prevents the slow cooker from pooling excess liquid that turns flour tortillas into paste. Fusing Mexican flavor profiles with layered Italian construction creates a casserole format that relies on thermal conductivity rather than direct oven heat.
- Soften the cream cheese completely to room temperature before incorporating the black beans, ensuring the emulsion remains stable when exposed to prolonged heat.
- Layer the components starting with a thin wash of red enchilada sauce on the ceramic base to prevent scorching, building alternating tiers of starch and protein that stabilize as the starches gelatinize.
- Maintain a low setting for four to five hours to gently melt the cheddar and monterey jack cheeses without breaking their fat emulsions.
Hybrid dishes merging Tex-Mex salsas and spices with the structural template of baked pasta gained traction in mid-century American home kitchens through the widespread adoption of canned sauces and tortillas. Managing moisture migration inside a humid slow cooker environment remains the primary hurdle when substituting wheat tortillas for traditional semolina pasta sheets.
