Meaty Mexican Lasagna – It’s A GREAT Meal!

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.