SchoolFamily Recipes Food Allergies Tree-nut-free Crock-Pot Mexican Tortilla Lasagna

Crock-Pot Mexican Tortilla Lasagna

This Tortilla Mexican Lasagna is perfect for the schedule of a busy parent. Layered with tortillas instead of lasagna noodles and packed with veggies, salsa, and cheese, this is a delicious meal that’s great when you want utter convenience and a dinner that is unique and special. Just toss all ingredients in the Crock-Pot, turn it on, and come home a few hours later to a finished meal.

Crock-Pot Mexican Tortilla Lasagna
2.5/5 rating (6 votes)

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 garlic clove, minced
  • 1 pound lean ground turkey
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 1 large egg, whisked
  • 1/2 cup sour cream
  • 1 cup carrots, peeled and grated (about 2 carrots)
  • 1 cup frozen corn kernels, defrosted
  • 1/4 cup cilantro, chopped
  • 1 12-ounce package corn tortillas (12 tortillas)
  • 2 cups Mexican cheese blend
  • 2 16-ounce jars mild chunky salsa

Directions

  1. Heat 1 tablespoon of olive oil in a large sauté pan and cook the onions for 3 minutes. Add the garlic and sauté an additional minute.

  2. Add the ground turkey, cumin, salt, and chili powder and cook for 6-7 minutes, until turkey is cooked through. Place mixture aside and cool.
  3. In a large bowl, whisk the egg and sour cream together. Add the cooled turkey mixture, carrots, corn, and cilantro, and mix to combine.
  4. Spread 1 cup of salsa on the bottom of the Crock-Pot.
  5. Layer 5 tortillas on top of the salsa, cutting them if necessary to fit the slow cooker and covering the salsa completely.
  6. Place half the turkey mixture on top of the tortillas and top with 1 cup of salsa and 1/2 cup of cheese.
  7. Add another layer of 3 tortillas on top of the cheese. Pour the remaining turkey mixture on top of the tortillas and top with another 1/2 cup of cheese.
  8. Top the lasagna with another layer of tortillas, pour the remaining salsa on top, and cover with 1 cup of cheese.
  9. Cook on low for 2 1/2 hours. Serve.

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