Slow Cooker 5-Cheese Taco Lasagna

Slow Cooker 5-Cheese Taco Lasagna

Ingredients

















Cooking Instructions

1

Heat skillet over medium high heat; add ground beef. Use wooden spoon to break meat into even pieces. Continue to brown beef until no longer pink, stirring occasionally for even browning; drain excess fat. Add taco seasoning and tomato paste. Set aside.


2

Place ricotta in medium bowl; add egg and whisk until combined. Set aside.


3

Mix queso quesadilla, queso blanco, cheddar and cotija to blend. Set aside.


4

In casserole slow cooker or 6-quart oval slow cooker, layer 5 uncooked lasagna noodles over bottom (you may break some noodles in half to fit slow cooker shape). Spoon half of ricotta mixture over noodles as evenly as possible. Sprinkle half of the beef over ricotta followed by half of the salsa and half of cheese mixture.


5

Repeat layering, starting with remaining lasagna noodles and ending with remaining cheese mixture.


6

Top cheese layer with sliced olives, if using. Cover slow cooker; cook on high 2-3 hours or low about 4 hours. Serve lasagna immediately with favorite toppings (sour cream, red onion, cilantro and avocado are my favorites).


Recipe Tip:
  • Any brand of Wisconsin cheddar, cotija, queso blanco, queso quesadilla or ricotta can be used.
  • Whole-wheat noodles can be substituted for white.

Ingredients

















Cooking Instructions

1

Heat skillet over medium high heat; add ground beef. Use wooden spoon to break meat into even pieces. Continue to brown beef until no longer pink, stirring occasionally for even browning; drain excess fat. Add taco seasoning and tomato paste. Set aside.


2

Place ricotta in medium bowl; add egg and whisk until combined. Set aside.


3

Mix queso quesadilla, queso blanco, cheddar and cotija to blend. Set aside.


4

In casserole slow cooker or 6-quart oval slow cooker, layer 5 uncooked lasagna noodles over bottom (you may break some noodles in half to fit slow cooker shape). Spoon half of ricotta mixture over noodles as evenly as possible. Sprinkle half of the beef over ricotta followed by half of the salsa and half of cheese mixture.


5

Repeat layering, starting with remaining lasagna noodles and ending with remaining cheese mixture.


6

Top cheese layer with sliced olives, if using. Cover slow cooker; cook on high 2-3 hours or low about 4 hours. Serve lasagna immediately with favorite toppings (sour cream, red onion, cilantro and avocado are my favorites).


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