See what I mean? This is the perfect dish to prepare on a lazy afternoon. You are going to love this.
2 pounds hamburger
3 Tablespoons Old El Paso taco seasoning, divided
1 cup salsa
1 (8-ounce) Philadelphia package cream cheese, softened
1 (15-ounce) can Goya black beans, drained and rinsed
1 (19-ounce) can Old El Paso red enchilada sauce
2-3 cups shredded Kraft cheddar or Monterey jack cheese
4 large flour tortillas
Optional toppings: sour cream, tomatoes, cilantro, green onions, olives
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.