I made this Taco Lasagna using a blend of seasoned ground beef, diced onion, garlic, and a splash of tomato sauce combined with salsa, black beans, and corn. A hearty mix of cheddar and Monterey jack cheeses ties everything together in a savory array of flavors that will leave you wanting more.

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I recently whipped up my Crock Pot Taco Lasagna and man, it quickly became a hit—even my mother-in-law asked for seconds! I started by browning 1 lb of ground beef with a small diced onion and 2 cloves of minced garlic, mixing in a packet of taco seasoning.

Then I added a can of tomato sauce along with a cup of salsa, letting the flavors meld together slowly in my crock pot. I also tossed in a few other goodies like a can of diced tomatoes, a cup of black beans, and some frozen corn for an extra pop of color and taste.

Layering corn tortillas strips with a blend of shredded cheddar and Monterey jack cheeses made the dish irresistibly cheesy. Every bite was a fun twist on the classic lasagna formula that reminded me how a few tweaks in a recipe can completely elevate a traditional dish.

Enjoy experimenting with it!

Why I Like this Recipe

I really love that this recipe is super easy to put together even when I’m in a rush. I mean, browning the beef and throwing everything in the crock pot makes dinner simple and stress free. I also enjoy the way all the flavors mix so well. The tangy salsa, hearty beef and melty cheeses always come together to create something really satisfying. Plus, I like how the crunchy tortilla strips add a cool texture and extra crunch to every bite. And honestly, even my mother in law was raving about it so that just makes me feel extra proud every time I make it.

Ingredients

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Ground beef: offers high protein and savory flavor for a hearty base.
Onion: adds crunch, subtle sweetness, and beneficial fiber to the dish.
Garlic: provides a robust, aromatic punch that lifts the overall taste.
Black beans: supply extra protein and fiber, making the meal nutritious.
Corn tortillas: deliver essential carbs, binding ingredients with a soft texture.
Salsa: brings a tangy, fresh burst that really brightens every bite.
Shredded cheeses: melt into creamy layers with a rich, comforting flavor.
Diced tomatoes: add tang and texture, balancing the dish’s richness.
Taco seasoning: infuses bold spice and hints of cumin for a lively kick.

Ingredient Quantities

1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

1 packet taco seasoning mix

1 (15 oz) can tomato sauce

1 cup salsa (mild or medium, whichever you prefer)

1 (14.5 oz) can diced tomatoes, drained

1 cup black beans, rinsed and drained

1 cup frozen corn, thawed

9-12 corn tortillas, cut into strips

2 cups shredded cheddar cheese

1 cup shredded Monterey jack cheese

Salt and pepper to taste

Optional: chopped cilantro, sour cream, and avocado for serving

How to Make this

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1. In a large skillet, brown 1 lb ground beef with the diced onion and minced garlic, stirring until the meat is no longer pink. Drain off excess grease.

2. Stir in the taco seasoning mix then add the tomato sauce and salsa, mixing everything well.

3. Add the drained diced tomatoes, 1 cup black beans and 1 cup frozen corn to the meat mixture. Season with salt and pepper to taste.

4. Preheat your crock pot on low, then arrange a layer of corn tortilla strips on the bottom of the pot.

5. Spoon a layer of the beef and veggie mixture evenly over the tortillas.

6. Sprinkle a layer of shredded cheddar cheese and Monterey Jack cheese evenly over the meat.

7. Continue layering starting again with tortilla strips, then beef mixture, and cheese until all ingredients are used up (finish with a cheese layer on top).

8. Cover the crock pot and cook on low for 4-6 hours or on high for 2-3 hours.

9. Check to make sure everything is heated through and the cheese is melted.

10. Once done, let the lasagna rest for a few minutes before serving. Top with chopped cilantro, a dollop of sour cream, and sliced avocado if youre feeling extra fancy. Enjoy!

Equipment Needed

1. A large skillet for browning the ground beef
2. A crock pot for layering and slow cooking the dish
3. A cutting board for chopping the onion and garlic
4. A sharp knife to dice the vegetables and mince the garlic
5. A can opener for the tomato sauce and diced tomatoes
6. Measuring cups to measure the salsa, black beans, corn, and cheese
7. A colander or strainer to drain excess grease and liquid from the diced tomatoes and black beans
8. A wooden spoon or spatula for stirring and mixing the ingredients

FAQ

Do I need to pre-cook the beef and veggies?
A: Yes, you should cook the ground beef with the diced onion and minced garlic until browned before adding the taco seasoning and other ingredients. This helps build the flavor.

Can I use soft flour tortillas instead of corn tortillas?
A: You can try, but the recipe was made for corn tortillas. Flour tortillas might change the texture and flavor a bit, so keep that in mind.

How long should I cook the taco lasagna in the crock pot?
A: Most folks find that cooking on low for about 5-6 hours or on high for around 3-4 hours works best. Just make sure the meat is fully cooked.

Can I freeze leftovers of this taco lasagna?
A: Yup, leftovers can be frozen. Just make sure you let the dish cool down completely before storing it in an airtight container. Reheat well when you’re ready to eat.

Is the dish very spicy?
A: The spiciness really depends on your taco seasoning and salsa choice. The recipe is on the mild to medium side, but if you like it hotter, feel free to add a bit of extra hot sauce.

What toppings work best when serving this dish?
A: Many people love topping it with chopped cilantro, sour cream, and slices of avocado. It adds a fresh and creamy contrast to the savory layers.

Crock Pot Taco Lasagna Recipe Substitutions and Variations

If you dont have ground beef, you could try ground turkey or even look into a meat substitute for a lighter version
Instead of the taco seasoning mix, you can whip up your own blend with cumin, chili powder, garlic powder and salt
If you dont have salsa, some enchilada sauce or a mix of crushed tomatoes with a pinch of chili flakes work pretty well
You can substitute corn tortillas with flour tortillas; they might give it a slightly different but still enjoyable texture
If cheddar cheese isnt on hand, try using pepper jack or even a mix of Monterey jack for a similar melt and flavor

Pro Tips

1. Try crisping up the tortilla strips in a little bit of oil in a pan before layering them in the crock pot. This can help them keep a better texture and not turn soggy in the mix.
2. Don’t be afraid to taste and add extra spices or a splash of lime juice. Sometimes a little extra zing can really boost the flavor of the beef mixture.
3. Let the dish sit for a few minutes after cooking so that the layers settle in. This gives everything a chance to meld together and makes it easier to serve.
4. If you like extra cheesy, feel free to mix in a bit of your favorite pepper jack or even some mozzarella along with the cheddar and Monterey Jack for a nice twist.