TACO LASAGNA

TACO LASAGNA 2 pounds ground beef 3 Tablespoons taco seasoning , divided 1 cup salsa 8 ounces cream cheese , softened 15 ounce can black beans , drained and rinsed 15 ounce can red enchilada sauce 2-3 cups shredded cheddar or monterey jack cheese (I like to do a mix) 4 large flour tortillas OPTIONAL TOPPINGS: SOUR CREAM, TOMATOES, CILANTRO, GREEN ONIONS, OLIVES 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.