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Layers of savory taco meat, flour tortillas and cheese make this Crock Pot Taco Lasagna an instant family dinner favorite!
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Aunt Lou here.
This Crock Pot Taco Lasagna is adapted from Gooseberry Patch’s101 Cozy Casseroles. It is so delicious that everyone was asking for seconds, even my mother-in-law!
One of the great things about this awesome Crock Pot Taco Lasagna is that it can be easily altered to fit your family’s preferences! I am the Queen of Picky-Eating. So this bare-bones version is perfect for me. Michael, the I-Like-A-Million-Flavors-In-One-Dish King, even loved this because it is so flavorful! He added a dollop of sour cream and was one happy man! Now, I know big sis would be adding mushrooms to the layers faster than I can blink! I’m sure they would work great in this recipe…ya know, if you actually like mushrooms! 😉
Table of Contents
Crock Pot Taco Lasagna Recipe
Note: Scroll to the bottom of this post for a printable version.
This recipe is pretty easy to put together. As you know, I am a momma of little ones. Well, I threw it on when it was getting close to dear youngest’s nap time. Actually, if you would have asked her, she would have told you nap time needed to come early that day! I put this together with a 15-month-old hanging on me, winding through my legs and getting into everything…and it still turned out pretty…and yummy!
Ingredients forCrock Pot Taco Lasagna
1 lb ground beef
1 oz pkg taco seasoning
8 burrito size flour tortillas
8 oz pkg cream cheese softened and divided
2-3 c shredded Cheddar cheese divided
15 oz can tomato sauce divided
Optional: favorite taco toppings grated or shredded cheddar cheese
How to Make Taco Lasagna in a Slow Cooker
- Put your ground beef in a skillet over medium-high heat
- Brown, drain, add your taco seasoning packet and cook according to instructions on packet
- Lightly spray your crock pot with cooking spray
- Place two tortilla shells in your crock pot so that they cover the bottom of the insert and come up the sides some
- Spread 1/4 of your cream cheese over your tortillas
- Top with 1/4 of your taco meat, 1/4 of your cheese and 1/4 of your tomato sauce
- Repeat your layers three more times
- Cover and cook on low for 3-5 hours
- Serve with your favorite taco toppings and cheese
Crock Pot Taco Lasagna Notes
- Make sure your cream cheese is softened. If not, it is a little awkward spreading the cream cheese on your tortillas…not that I would know that from experience or anything! By the last layer, my cream cheese was nice and soft, and it was easy peasy to spread out!
- This recipe isadapted from Gooseberry Patch’s101 Cozy Casseroles.
- This Crock Pot Taco Lasagna is one of those recipes that seems like it was just made for my9 x13 casserole slow cooker made by Crock Pot. If you don’t have one yet, you can use a 5-6 quart crock pot.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and shouldalways be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe forCrock Pot Taco Lasagna
Crock Pot Taco Lasagna
Layers of savory taco meat, flour tortillas and cheese make this Crock Pot Taco Lasagna an instant family dinner favorite!
4.80 from 15 votes
Print Pin Rate
Course: Main
Prep Time: 15 minutes minutes
Cook Time: 3 hours hours
Total Time: 3 hours hours 15 minutes minutes
Servings: 8 -10
Author: Aunt Lou
Ingredients
- 1 lb ground beef
- 1 oz pkg taco seasoning
- 8 burrito size flour tortillas
- 8 oz pkg cream cheese softened and divided
- 2.5 c shredded Cheddar cheese divided
- 15 oz can tomato sauce divided
- Optional: favorite taco toppings grated or shredded cheddar cheese
Instructions
Put your ground beef in a skillet over medium-high heat
Brown, drain, add your taco seasoning packet and cook according to instructions on packet
Lightly spray your crock pot with cooking spray
Place two tortilla shells in your crock pot so that they cover the bottom of the insert and come up the sides some
Spread 1/4 of your cream cheese over your tortillas
Top with 1/4 of your taco meat, 1/4 of your cheese and 1/4 of your tomato sauce
Repeat your layers three more times
Cover and cook on low for 3-5 hours
Serve with your favorite taco toppings and cheese
Notes
- Make sure your cream cheese is softened. If not, it is a little awkward spreading the cream cheese on your tortillas…not that I would know that from experience or anything! By the last layer, my cream cheese was nice and soft, and it was easy peasy to spread out!
- This recipe isadapted from Gooseberry Patch’s101 Cozy Casseroles.
- This Crock Pot Taco Lasagna is one of those recipes that seems like it was just made for my9 x13 casserole slow cooker made by Crock Pot. If you don’t have one yet, you can use a 5-6 quart crock pot.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and shouldalways be tested first in your own slow cooker and time adjusted as needed.
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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Aunt Lou
I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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Reader Interactions
Comments
Rebecca Goodwin says
I’ve made this a couple of times now for my household. The only thing that I do differently is that I add a little bit hot sauce with the tomato sauce layers. My family loves it! It’s in the regular rotation now. Thank you!Reply
- Aunt Lou says
Great idea Rebecca! I’m so glad your family loves it!Aunt Lou
- Karen says
Could you use lasagna noodles instead of tortilla shells?
- Aunt Lou says
Hi Karen!I haven’t tried this recipe with noodles before, but Cris has a Mexican Lasagna (link below) that uses noodles that you might like! Enjoy!
https://www.recipesthatcrock.com/mexican-lasagna-recipe/
Aunt Lou
- Cris says
Enjoy! (And have a blast on your trip!)Reply
- Sarah says
Going to Disney world for spring break. Wanting to try some crock pot dishes for dinner. This one is going on the list to try. Thanks
Reply
- Lillian Johnson says
Just made this tonight and the entire family loved it! I love website and all the recipes!Reply
- Aunt Lou says
Hi Lillian!Thank you so much! I am so glad your family enjoyed it as much as we did!
Aunt Lou
- HELEN SMITH says
can this be baked in oven in 9 x 13 cassorole dish.what oven temperature and time.don’t have crock pot anymore.
Reply
- Aunt Lou says
Hi Helen!I have not made it in the oven, but you might try it on 350 for around 25 minutes. Just make sure it is heated through and your cheese is melted. Enjoy!
Aunt Lou
- Ksbn1021 says
Hi,
I’m wondering if I could use a jar of salsa (not fresh) instead of the tomato sauce? Looking forward to hearing from you.Reply
- Aunt Lou says
Hello!I’m not sure. I would be concerned about it being too liquidy. Let me know how it is if you try it! Enjoy!
Aunt Lou
- Deb says
I can’t wait to make this in my new casserole crock pot.
Thanks for sharing.Reply
- Aunt Lou says
Hi Deb!I love my casserole crock pot and this recipe! Enjoy!
Aunt Lou
- Sarah G says
Could you use corn tortillas instead?
Reply
- Aunt Lou says
Hi Sarah!I have never used corn tortillas, but you could give it a try. Let me know how it turns out! Enjoy!
Aunt Lou
- bill knotts says
Using corn tortillas might be good for those on a glutin or wheat-free diet!
- Jess Z says
I used corn tortillas because of a gluten allergy and it was delicious! Because of the dryness of corn tortillas, I added a little extra tomato sauce with my layers (like an extra half can). Whipped cream cheese makes for easy spreading on the tortillas! I also added a can of black beans and a can of corn (without the juices) to the meat mixture for a more complete meal. And I substituted the beef for shredded chicken. Of course, using chicken increased the prep time a little, but it was well worth it. Super yummy recipe!!
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