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.
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 Tbsp 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.
This is a family favorite! I came here to figure out how to cook a double batch for my fellow teachers and faculty, but there are no instructions whatsoever. Catherine, I need your help!
Hi Liz! Thanks for letting me know the instructions were missing. I’ve added them back to this post. Our website went through a major redesign recently and some things have gone missing. Sorry for the mixup!
I have a family of 5. I have been making this for 8 years and just now posting a comment. I followed the recipe exactly and Switched out corn tortillas with almond flour tortillas, sour cream with almond yogurt, Mexican cheese for mozzarella, salsa with green hatch Chile. I looked the carrots with the ground Turkey and onions. And I baked it at 350 for 40 minutes. It is perfect and nothing is left when I make it.
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Made this last night. Ran out of salsa though, but it still came out so good. My hubby and 3 year old loved it!! 🙂
Yum! My whole family loved this. I made a few minor changes due to what I had on hand and I baked it in the oven in b/c I wasn’t going to be home to turn the crockpot on at the right time. I used chicken instead of turkey. It was quick to throw together the night before then I baked it at 350 for about 40 minutes. My kids all had multiple helpings and my hubby said ‘definitely keep this in the rotation.’ 🙂 Love those kinds of reactions to dinner (and as all moms know, they don’t happen all that often hehe). Thanks, Catherine! Love everything you do!
Surely understand you. Lately all the great deals seem to be so far away lol. Sedano’s had milk a bit less, and it seems we have been saivng a bit there as well.
You’ve probably already tried this, but I made this with black beans and it was deeeelicious!
do you think black beans would work in place of the meat–we’re vegetarian. thanks so much!
This was a great recipe….being gluten free was key. Terrific flavor and not too spicy (I used the Trader Joe’s chunky mild salsa) my crockpot is the standard size, not the larger oval crockpot. Based on the reviews that I read, I cooked it an additional 15 minutes. Definitely will make again.
Made this today and loved it!!
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 🙂