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Crock Pot Mexican Tortilla Lasagna

October 11, 2011

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 Tortilla Mexican 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!

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Crock Pot Mexican Tortilla Lasagna  (Serves 8)

  • Prep Time:20 minutes,
  • Cook Time: 2 hours, 30 minutes,
  • Total Time: 2 hours, 50 minutes,

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 garlic clove, minced
  • 1 pound lean ground turkey
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon 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

Preparation

  1. 1. 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.
  2. 2. 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.
  3. 3. In a large bowl, whisk the egg and sour cream together. Add the cooled turkey mixture, carrots, corn and cilantro and mix to combine.
  4. 4. Spread a 1 cup of salsa on the bottom of the crock pot.
  5. 5. Layer 5 tortillas on top of the salsa, cutting them if necessary to fit the crock pot and covering the salsa completely.
  6. 6. Place half the turkey mixture on top of the tortillas and top with 1 cups of salsa and 1/2 cup of cheese.
  7. 7. 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.
  8. 8. Top the lasagna with another layer of tortillas, pour the remaining salsa on top and cover with 1 cup of cheese.
  9. 9. Cook on low for 2 1/2 hours.
  10. 10. Serve.
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Comments






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  1. Jenn

    January 31, 2013 at 9:25 am

    Reply

    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”.

  2. Diana

    January 7, 2013 at 8:27 pm

    Reply

    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 :)

    • catherine

      January 8, 2013 at 1:06 pm

      Reply

      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. :)

  3. astoneham

    December 19, 2012 at 2:16 pm

    Reply

    Does this freeze well? If so, what is the best way to defrost?

    • catherine

      December 19, 2012 at 2:42 pm

      Reply

      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!

  4. Sue L.

    November 12, 2012 at 11:38 am

    Reply

    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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  7. kcharles

    August 11, 2012 at 4:23 pm

    Reply

    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!!

  8. Erin

    August 3, 2012 at 8:46 pm

    Reply

    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!

  9. Holly Smolenski

    July 13, 2012 at 5:01 pm

    Reply

    Made this last week and it was fantastic. The only way my 13 month old will eat meat!

  10. Barbara

    April 27, 2012 at 7:46 am

    Reply

    This did NOT have the layered effect shown in the photo–but had more the consistency of polenta or tamales. If I ever make it again, I wouldn’t call it lasagna. It does taste good, but looks like mush. This had good flavor, although I can’t imagine anyone thinking it too spicy unless they failed to follow the ingredient list for “mild” salsa. I accidentally added twice the chili powder and still thought it mild. I give it a 3 out of 5–good (not great) flavor but poor presentation.

  11. Julie P.

    March 28, 2012 at 11:26 pm

    Reply

    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!!

  12. Alexis

    March 13, 2012 at 7:40 pm

    Reply

    If you cook on high instead of low, will it cook faster? New to the crock pot world…why cook on high vs low?

    • catherine

      March 14, 2012 at 11:29 am

      Reply

      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.

  13. shelly

    February 22, 2012 at 1:43 pm

    Reply

    Do you have any nutritional information like the Calories/Fat?

    Thank you! Can’t wait to try this:)

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  15. Kim

    January 19, 2012 at 10:15 pm

    Reply

    This was a hit…made it tonight. My 2 year old had seconds. Thx Catherine for all the great recipes!!

  16. Kristin

    January 18, 2012 at 4:36 pm

    Reply

    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!

  17. Kim

    January 16, 2012 at 11:57 pm

    Reply

    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!

  18. Jenifer

    January 2, 2012 at 1:35 am

    Reply

    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!

  19. Stephanie

    December 21, 2011 at 9:03 pm

    Reply

    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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  21. Alexis Barnabé

    November 15, 2011 at 11:49 am

    Reply

    This is looking AWESOME!!!! Can’t wait to try it!

  22. Kristi

    October 25, 2011 at 2:03 pm

    Reply

    I made this last night substituting corn tortillas for whole wheat. It was delicious, thank you.

  23. Stephanie

    October 20, 2011 at 8:08 pm

    Reply

    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.

  24. Tonya Goff

    October 19, 2011 at 11:18 am

    Reply

    Any changes necessary when using a 8 quart slow cooker?

  25. Amanda

    October 18, 2011 at 8:31 pm

    Reply

    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.

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