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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.
Making this for the 2nd time. It is so quick and so satisfying. Great recipe!!
Hmm those might get mushy. If they’re a thicker tortilla that would work better!
Do you think this would work with flour tortillas instead of corn? That is what I have on hand and usually prefer, but not sure if the texture will throw it off.
I want to make this tonight but won’t have time to do it in the crock pot. How can I do it in the oven? Thank you 🙂
You must be a wizard or something. My kids won’t eat anything, but anytime I make a recipe from this site they gobble it up. I didn’t have time do this in a Crock-pot so I used my dutch oven instead and baked it for about 40 minutes. It still came out awesome and my son thinks I’m cool (!) for making a “cake out of tacos”.
Totally hear you! Sometimes when I’ve got my kids running around me in the kitchen it takes me much longer to prep dinner! I’ll update the prep time. 🙂
This is cooking now – I’m sure it’s delicious given the ingredients, but it took me an hour to prep, not 12 minutes! I think the prep time on the recipe is a little misleading 🙂
I’m not sure this would freeze well. I’d say skip the freezer on this one, because I don’t think the cooked tortillas would hold up after being frozen and defrosted! The best thing to do for a lasagna is to assemble it and freeze before baking! Then defrost in the fridge before baking, or if you have it in a freezer to oven baking dish then put it straight into the oven and add about 10 minutes to the baking time!
Does this freeze well? If so, what is the best way to defrost?
Pot luck fav!
Spicy factor definitely in the salsa so be sure you pick one with a heat level the whole family has been able to tolerate. I had only partial jar salsa so I combined with a can of diced tom plus green chiles and that sent the heat too high for my little one.
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[…] With fall around the corner, I find more interest in my slow-cooker. We enjoyed this tasty and healthy Mexican-style lasagna variation. […]
Made this last night for dinner. My husband and my 2 year old both gobbled it up. I used the mild chunky salsa from Trader Joes. Family loved it!!! Thanks!!
I made this for a work potluck, and people couldn’t stop talking about it! It was dubbed the best dish of the event, and certainly made me feel like a star! Thanks for such a great (and simple!) recipe!
Made this last week and it was fantastic. The only way my 13 month old will eat meat!
Full of flavor!! I was expecting this to be heavy and was so happy that it was surprisingly light. Even happier that this was a crowd pleaser-husband and son loved it as well. As always I added one more clove of garlic because I just can’t help myself!!