2-3 cups shredded cheddar or monterey jack cheese (I like to do a mix)
4 large flour tortillas
In a large frying pan, cook the ground beef over medium-heat until browned. Drain grease and stir in salsa and 2 Tablespoons of taco seasoning. Salt and pepper to taste.
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 shredded cheese. Drizzle 1/3 cup enchilada sauce on top and then repeat with 3 layers.
Cook taco lasagna on low for 4-5 hours or on high for 2-4 hours, until cheese is nice and bubbly hot. Slice into 6 or 8 pieces and serve with your favorite toppings.
Want an easier clean up? Try using a slow cooker liner before you add all ingredients.
Use gluten-free or corn tortillas (check the label!) to make gluten-free.
To lighten up, use ground turkey or shredded chicken vs. ground beef. Can also sub full fat cheeses with reduced fat cream cheese and shredded cheese.
Can use pinto beans instead of black beans if preferred. Can even omit beans all together and use corn as replacement.
To bake taco lasagna in the oven: Add all ingredients to a 9x13" baking dish and bake at 375°F for 30-45 minutes (until cheese is melted and bubbly). Can also use this recipe instead.