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I always heard there is no harder job than being a mom, but not until I had my own kids did I understand what that really meant.
Being a mother is all consuming. Weelicious may be my passion and creative outlet, but being a mom is my real job. No matter whether they work full time, part time or not at all, that’s true for most mothers I know. From the second you wake up until the time you go to bed (and possibly several times during the night if you’ve been in my house the past 4 1/2 years), your work never ends. It’s all at once exhausting, exhilarating, empowering, frustrating and most of all, a magical experience.
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And within my “job” there never seems to be enough time to do the things I need to do (if I am lucky these days I make it to the dry cleaner once every 2 months). Sometimes it feels like I have to move mountains to carve out 20-30 minutes of my day just to get a meal on the table for that night. Mornings can be so busy for me that I’ve started doing a good bit of crock pot cooking midday before school pick up, so having a one pot meal like this Crock Pot Mexican Tortilla Lasagna is perfect for my schedule.
Layered with tortillas instead of lasagna noodles and packed with tons of 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 in all of your ingredients, turn your crock pot on and come home a few hours later to a finished meal that will make the hardest job in the world look easy!
Photos by Gerry Speirs
Crock Pot Mexican Tortilla Lasagna
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 Garlic clove, minced
- 1 lb lean ground turkey
- 1 Tsp ground cumin
- 1 Tsp kosher salt
- 1/2 Tsp 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 oz Pkg. Corn Tortillas (12 Tortillas)
- 2 Cups Mexican cheese blend
- 2 16 oz Jar Mild Chunky Salsa
Instructions
- Heat 1 tbsp of olive oil in a large sauté pan and cook the onions for 3 minutes. Add the garlic and sauté an additional minute.
- Add the ground turkey meat, cumin, salt and chili powder and cook for 6-7 minutes until cooked through. Place turkey mixture aside and cool.
- In a large bowl, whisk the egg and sour cream together. Add the cooled turkey mixture, carrots, corn and cilantro and mix to combine.
- Spread a 1 cup of salsa on the bottom of the crock pot.
- Layer 5 tortillas on top of the salsa, cutting them if necessary to fit the crock pot and covering the salsa completely.
- Place half the turkey mixture on top of the tortillas and top with 1 cups of salsa and 1/2 cup of cheese.
- 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.
- Top the lasagna with another layer of tortillas, pour the remaining salsa on top and cover with 1 cup of cheese.
- Cook on low for 2 1/2 hours.
- Serve.
I have used many of your wonderful recipes and I just wanted to say thank you for all the time and effort you have put into this 🙂 Really helps when you have two small children 3 and under that your trying to feed nutritious and healthy fresh food too –of course in a timely manner lol. When does your cookbook come out I can’t wait to purchase it–
This looks fantastic. Thank you so much for the great idea!
My mouth is watering. 🙂
The flour tortillas will hold up great!
I can’t wait to make this later on in the week! Quick question…hubby’s not a fan of corn tortillas, do you think ww flour tortillas would hold up?
I think spelt of flour would totally work, but there’s something about the corn tortillas that’s so good!
looks great! I am also loving crock pot meals lately!!! Question…
Do you think whole wheat or spelt tortillas etc. would work??
Yummm! Amen to being a Mom is the REAL job 😉
Just need to go get some cilantro….mmmmm
And Avocado for the top!
This looks delish! and soooo true about being a Mom. It is the hardest and best job I’ve ever had!
Yes, kosher salt is different. I like to use it in place of table salt. The grains are a bit larger and it doesn’t have such an iodized taste. It’s not expensive and all groceries carry it.
You could also make this recipe or follow the directions is you want to make it in the oven: http://b12.ba4.myftpupload.com/2011/05/02/mexican-lasagna/
Salsa! http://b12.ba4.myftpupload.com/2011/04/12/kiddie-salsa/
This looks delicious! I have a few questions too 🙂
1. Is kosher salt different than regular table salt?
2. If I bake this in the oven instead of cooking it in the crock how long should it be baked and at what temperature?
3. Do you have a recipe for salsa? I’m not a fan of jarred salsa. I find it to be too salty.
Re: egg allergy
My son is also allergic to eggs, but it’s “raw” egg. He can eat anything that has cooked eggs. Check with your doctor?
Meghan- I use an egg substitute pretty frequently (my brother is vegan) and have never had a problem in a made-from-scratch recipe. The one I use is Ener-G Egg Replacer.
I’d love to find out if this can be made without eggs as well. If anybody tries it, please share the results. Thanks!
You can easily leave the egg out. It should be fine. Sadly, you can’t leave the tortillas out, but you could make it with low carb tortillas for you hubby 🙂
This sounds sooo good. Some questions, though. My son was recently diagnised with a egg allergy. If I left the egg out of this recipe, would it be okay, flavor-wise? I guess the egg is just a binding agent, correct? I am not concerned if the outcome is “crumbly”. Also, I assume the tortillas are not an absolute must either? This is more for my husband, who is trying to lower carbs, as much as possible! I was thinking I could just spoon it on some shredded lettuce for a version of taco salad?
Yummy this looks so great!!! Thank u for the recipe!!!