I recently prepared a dish I call Taco Lasagna. I layered spicy ground beef with onion, garlic, taco seasoning and diced tomatoes, then added tangy salsa and melted cheddar cheese. The blend of black beans and corn offers a fun twist that kept my family coming back for more indeed.

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I’ve been experimenting in my kitchen lately and this Crock Pot Taco Lasagna just blew my mind. Ever since I first tossed together 1 lb ground beef with a chopped small onion and 2 minced garlic cloves, I knew there was something special brewing.

Once I added a packet of taco seasoning, a can of diced tomatoes with juice, and a jar of salsa mixed with 1/2 cup water, the flavors started to mingle in a way only a slow cooker can bring out. I layered it all with 8 to 10 small flour tortillas, a generous amount of shredded cheddar cheese, along with black beans and frozen corn kernels.

The result is a lasagna that somehow feels like a mix of your favorite Crock Pot tacos and classic Italian dish. Even my mother-in-law, who isn’t easily impressed, kept asking for seconds.

Trust me, you’re going to wanna try this unique twist on taco lasagna.

Why I Like this Recipe

I like this recipe because it is super easy to make. I can throw the ingredients together in the crock pot and let it cook all by itself so I dont really stress about it much.

I love how the flavors mix together. The ground beef, salsa, and taco seasoning create such a bold taste that makes every bite fun.

I appreciate that it is really versatile. I can add my favorite extras or adjust the ingredients a little bit and it still turns out awesome every time.

And lastly even my mom in law keeps asking for more which makes me feel really proud that everyone seems to enjoy it so much.

Ingredients

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Ground beef offers high protein, rich flavor, and satisfying texture for this hearty dish.
Diced tomatoes supply tangy moisture and vitamin C, adding freshness and balance to layers.
Salsa introduces a zesty kick with its blend of tomatoes, spices and hints of sweetness.
Black beans bring fiber, savory depth and essential minerals so you feel fuller longer.
Cheddar cheese adds creamy richness and indulgent flavor while uniting all the scrumptious layers.
Soft flour tortillas serve as the perfect vessel, holding spicy fillings and melty surprises together.
Frozen corn offers a bit of crunch, natural sweetness, and a burst of summer goodness.

Ingredient Quantities

1 lb ground beef

1 small onion, chopped

2 garlic cloves, minced

1 packet taco seasoning (about 1 oz)

1 can (14.5 oz) diced tomatoes with juice

1 jar (16 oz) salsa

1/2 cup water

8 to 10 small flour tortillas

2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)

1 can (15 oz) black beans, drained and rinsed

1 cup frozen corn kernels

How to Make this

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1. In a large skillet over medium-high heat, brown the ground beef with the chopped onion and minced garlic until the meat is mostly cooked through. Drain off any excess grease.

2. Stir in the taco seasoning, diced tomatoes with their juice, salsa and water. Let it simmer for a couple of minutes to let all the flavors mix together.

3. Pour the beef mixture into the crock pot.

4. Sprinkle in the black beans and frozen corn evenly over the beef in the slow cooker.

5. Cover the beef mixture with a layer of small flour tortillas, overlapping them as you go to completely cover the sauce.

6. Sprinkle about half of the shredded cheese over the tortilla layer.

7. Add another layer of beef mixture if there is any left and then top with the remaining tortilla until you run out of tortillas.

8. Finish by covering the final tortilla layer with the rest of the shredded cheese.

9. Cook on low for 4 to 6 hours or on high for 2 to 3 hours until the lasagna is hot and bubbly.

10. Let it sit for about 10 minutes after turning off the heat then serve warm and enjoy this tasty twist on taco dinner.

Equipment Needed

1. Large skillet
2. Slow cooker
3. Knife
4. Cutting board
5. Wooden spoon
6. Measuring cup
7. Can opener
8. Colander (optional for draining beans)

FAQ

Q: Can i replace the ground beef with another meat?

A: Yes, you can use ground chicken or turkey if you prefer. They work pretty well with the taco seasoning.

Q: How long should it cook in the Crock Pot?

A: I usually let it cook on low for about 4 to 6 hours so that all the flavours really meld together.

Q: Do i need to pre-cook the onions and garlic?

A: It helps bring out their flavour if you saute em for a few minutes, but you can also add them raw if you're in a rush.

Q: Can i make this recipe without tortillas?

A: Sure, if you dont have tortillas, you can try using tortilla chips or even serve it like a casserole over rice.

Q: Will i have leftovers and can i freeze them?

A: Yep, leftovers freeze well. Just cool it down completely and pop it in an airtight container for later.

Crock Pot Taco Lasagna Recipe Substitutions and Variations

Instead of 1 lb ground beef, you could use ground turkey or even ground chicken if you wanna cut down on fat.
If you dont have a small onion, try using a red onion or a shallot which gives a sweeter flavour.
Not a fan of minced garlic? You can substitute with about 1/4 teaspoon of garlic powder per clove.
If you’re out of black beans, pinto beans or kidney beans work pretty well in their place.

Pro Tips

1. Make sure ya brown the beef real good with the onion and garlic so the flavors really blend together. It might seem kinda extra, but trust me, those bits add a ton of taste.
2. When you add the tomatoes, salsa and water, let it simmer a bit longer than you think. The extra simmer time helps mix all the flavors really well, and if you’re in a rush ye might miss out on that deep taste.
3. Don’t skimp on the layering in the crock pot. Overlapping the tortillas and even spreading out the beans and corn makes sure each bite is packed full of flavor. Also, letting it sit for a few minutes after cooking makes a big diff so all the juices settle in.

Crock Pot Taco Lasagna Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Large skillet
2. Slow cooker
3. Knife
4. Cutting board
5. Wooden spoon
6. Measuring cup
7. Can opener
8. Colander (optional for draining beans)

Ingredients

1 lb ground beef
1 small onion, chopped
2 garlic cloves, minced
1 packet taco seasoning (about 1 oz)
1 can (14.5 oz) diced tomatoes with juice
1 jar (16 oz) salsa
1/2 cup water
8 to 10 small flour tortillas
2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn kernels

Directions

In a large skillet over medium-high heat, brown the ground beef with the chopped onion and minced garlic until the meat is mostly cooked through. Drain off any excess grease.
Stir in the taco seasoning, diced tomatoes with their juice, salsa and water. Let it simmer for a couple of minutes to let all the flavors mix together.
Pour the beef mixture into the crock pot.
Sprinkle in the black beans and frozen corn evenly over the beef in the slow cooker.
Cover the beef mixture with a layer of small flour tortillas, overlapping them as you go to completely cover the sauce.
Sprinkle about half of the shredded cheese over the tortilla layer.
Add another layer of beef mixture if there is any left and then top with the remaining tortilla until you run out of tortillas.
Finish by covering the final tortilla layer with the rest of the shredded cheese.
Cook on low for 4 to 6 hours or on high for 2 to 3 hours until the lasagna is hot and bubbly.
Let it sit for about 10 minutes after turning off the heat then serve warm and enjoy this tasty twist on taco dinner.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.