Crockpot Taco Lasagna (Slow Cooker)

This is Kristen's Friends Cooking version of a crockpot taco lasagna, layered up like a Mexican answer to the Italian classic. Flour tortillas take the place of pasta sheets, a refried bean and cream cheese mixture takes the place of ricotta, and taco-seasoned beef mince plays the meat ragu. Enchilada sauce binds it together and a mix of extra sharp cheddar and pepper jack gives that pulled-cheese top. The whole thing cooks on high for two hours, just long enough to melt and meld without heating up the kitchen.

Ingredients

• 2 lbbeef mince (80%), browned and drained
• 1 packettaco seasoning
• mild salsa
• onion powder
• garlic powder

• 1 can (28 oz)enchilada sauce
• large flour tortillas
• 8 ozcream cheese, room temperature
• 1 canrefried beans

• extra sharp cheddar, shredded
• pepper jack, shredded

• green onion, sliced (add late)
• sour cream (add late)
• black olives, sliced (add late)
• fresh coriander, leaves picked (add late)
• lime, wedges (add late)

Method

1. Brown the beef mince in a frying pan over medium heat, breaking it up as it cooks. Drain off the excess fat.

   ~8 min

2. Stir the taco seasoning, mild salsa (roughly two-thirds of a 16 oz jar), onion powder and garlic powder into the beef. Let it simmer for a few minutes to combine, then set aside.

   ~5 min

3. Pour about one-third of the enchilada sauce into the base of the slow cooker, enough to cover the bottom.

   ~1 min

4. Lay a large flour tortilla over the sauce.

   ~1 min

5. In a bowl, mix the room temperature cream cheese with the can of refried beans until smooth. Spread half of this mixture over the tortilla.

   ~4 min

6. Spoon half of the seasoned beef over the bean and cream cheese layer and spread it out.

   ~2 min

7. Scatter a layer of shredded extra sharp cheddar, then a thinner layer of pepper jack.

   ~2 min

8. Add another flour tortilla, then spread the remaining bean and cream cheese mixture over it.

   ~2 min

9. Top with the remaining beef and spread it across the layer.

   ~2 min

10. Pour the remaining enchilada sauce over the top.

    ~1 min

11. Finish with a generous layer of shredded cheddar and pepper jack, then a final scatter of sliced green onion.

    ~2 min

12. Cover and cook on high for 2 hours, until the cheese has melted and the flavours have settled together.

    ~120 min

13. Spoon a portion onto a plate. Top with sour cream, sliced black olives, more green onion, coriander leaves and a squeeze of lime.

    ~3 min

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