Crockpot Taco Lasagna

Name: Crockpot Taco Lasagna
Total time: 6 h 15 min
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

passionatepennypincher.com

Your recipes

Total: 375

Servings: 6

Ingredients

Remove All · Remove Spices · Remove Staples

1 lb lean ground beef1 large yellow onion, chopped1 oz pkg taco seasoning24 oz jar salsa1 pkg corn or flour tortillas2-3 cups fresh baby spinach leaves8 oz pkg shredded Mexican blend cheese8 oz carton soft cream cheese spreadoptional toppings: cilantro, green onions, sour cream, salsa and avocado

Export 9 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

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.

Step 2

Spray slow cooker with cooking spray. Add ¾ cup salsa to the bottom of the slow cooker; cover with a layer of tortillas.

Step 3

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.

Step 4

Finish with a layer of tortillas, cover with remaining salsa and cheese.

Step 5

Cover, and cook on low 5-6 hours or on high 3-4 hours.

Step 6

Turn slow cooker off 10-15 minutes before serving.

Step 7

Serve with desired toppings.