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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.
With this sort of recipe it is better to cook on low so that the entire lasagna has a chance to get cooked and warmed through. If you did it on high the outside and edges would burn and/or become rubbery and the inside would stay colder and not cook as evenly.
If you cook on high instead of low, will it cook faster? New to the crock pot world…why cook on high vs low?
Do you have any nutritional information like the Calories/Fat?
Thank you! Can’t wait to try this:)
This was a hit…made it tonight. My 2 year old had seconds. Thx Catherine for all the great recipes!!
Is it possible to use boneless, skinless chix breasts, cut up small? I saw another recipe of yours (verdi chix in crock pot) and a substitution for thighs was breasts, and your note said to cook for 2.5 hrs. I’m thinking of making this sub tomorrow. Think it will work? (I don’t have a lot of experience doing chicken in the crock pot, although I did do your crock pot chicken recipe.)
Thank you!
Made this tonight & it was so yummy! I think my crock pot must be smaller than yours as it wasn’t hot at 2.5 hours (it’s a taller one). It was a bit more work than I’m used to for a crock pot recipe but definitely worth it!
Made this yesterday and it is delicious. A bit too spicy for my 16 month old, but he does like it. I used lean ground beef, added more corn and less carrots (just what I had available). Served with a dollop of sour cream and guacamole and the men fell in love. Cilantro really enhances the dish, but next time I’ll cut back on the spiciness and add black olives! Thanks for a great crock pot recipe!
This was delicious, thank you! I substituted black beans for the turkey and left out cilantro (not a fan). I sprinkled the top layer with sliced black olives. Served it with freshly chopped chives, guacamole and pico. Yum!
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This is looking AWESOME!!!! Can’t wait to try it!
I made this last night substituting corn tortillas for whole wheat. It was delicious, thank you.
I used a piece of Alaskan black cod filet one of our favorites I know it can be hard to find aornud here, though, so something like halibut or another firm white fish would be a good substitute.
This was awesome! Had a really fun time making it with my 2.5 year old. I remember asking you about Slow cooker recipes a year ago and I’m so glad to see even more.
Any changes necessary when using a 8 quart slow cooker?
This is a good recipe, but it was way too spicy for my 6 year old and 2 year old, they took one bite of it and pushed it away. I will definitely make this again, but 1/2 teaspoon of chili powder was too much for my kids – next time I will do 1/4 teaspoon or just a small can of chopped mild chiles next time.
Great recipe. Very easy and we liked it a lot. I even took the leftovers for lunch today! Thanks for posting. 🙂