Crock Pot Mexican Tortilla Lasagna from weelicious.comPin

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.

Crock Pot Mexican Tortilla Lasagna from weelicious.comPin

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.

Crock Pot Mexican Tortilla Lasagna from weelicious.comPin

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.

Crock Pot Mexican Tortilla Lasagna from weelicious.comPin

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!

Crock Pot Mexican Tortilla Lasagna from weelicious.comPin

Photos by Gerry Speirs

Crock Pot Mexican Tortilla Lasagna from weelicious.comPin

Crock Pot Mexican Tortilla Lasagna

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Author: Catherine McCord
Prep Time 20 minutes
Cook Time 3 hours 50 minutes
Total Time 4 hours 10 minutes

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 

    Nutrition

    Sodium: 1190mg | Sugar: 7g | Fiber: 4g | Cholesterol: 75mg | Calories: 380kcal | Fat: 20g | Protein: 23g | Carbohydrates: 29g
    Did you make this recipe?Mention @Weelicious or tag #weelicious!

    About the Author

    Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

    Comments

    1. Made this last night. Ran out of salsa though, but it still came out so good. My hubby and 3 year old loved it!! 🙂

    2. Vegetable Casserole with Fresh Herbs, Lemons and Cured Black Olives • Taste With The Eyes • where the image is meant to titillate and inspire the cook says:

      […] Weelicious: Crock Pot Mexican Tortilla Lasagna The Heritage Cook: Summer Vegetable Gratin (Gluten-Free) Taste With The Eyes: Vegetable Casserole with Fresh Herbs and Cured Black Olives Napa Farmhouse 1885: Summer Eggplant, Squash and Tomato Casserole Red or Green: Spicy Cauliflower and Peppers Casserole Domesticate Me: Caprese Quinoa Bake Devour: 5 Picnic Potluck Ideas Poet in the Pantry: Zucchini and Summer Squash Gratin The Sensitive Epicure: Zucchini Souffle (Gluten-Free) Cooking With Elise: Mexican-Style Lasagna FN Dish: Dig Into Easy Summer Casseroles […]

    3. 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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