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Crock Pot Mexican Tortilla Lasagna from weelicious.com

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 

  • 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.

Nutrition

Calories: 380kcal | Carbohydrates: 29g | Protein: 23g | Fat: 20g | Cholesterol: 75mg | Sodium: 1190mg | Fiber: 4g | Sugar: 7g
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