This is a guest post from Catherine McCord of One Potato and Weelicious.
Let’s discuss a few of my favorite things:
• My slow cooker
• Mexican food
• Just about any dish with the word lasagna in it
You with me? Great, let’s chat!
Now that I have three kids, I have less time to cook during the week than ever before. As a result, my slow cooker has graduated from being a good friend to the love of my life. Why? It basically takes all of the time, effort and clean up out of cooking. I can put just about anything in it, turn it on, go about the rest of my day and come home hours later to a delicious meal my troops will devour. That’s how this Slow Cooker Mexican Lasagna was born.
I love lasagna, but I also love to do fun spins on classic dishes. So with this recipe, lasagna noodles are replaced by corn tortillas (yes, this dish is totally gluten-free); traditional Mexican flavors like grated cheddar, cilantro, salsa, sweet corn and more stand in for their Italian counterparts; and lean ground turkey and cumin bring added texture and a distinctive taste. Another difference is how easy this dish is compared to making a traditional lasagna. Thanks to your crock pot, simply chop your ingredients, dump them in the slow cooker and give a stir. Your work here is done (and your kitchen will smell heavenly all day). And if you’d like you can even simply layer all the ingredients the night before, pop it in the fridge and then turn on your slow cooker the next morning.
That was the easy part in the title. Here comes easier: If you don’t have time at all during your busy week to prepare dinner (sound familiar?), I have another solution. About a year ago, I launched a meal kit delivery service out west called One Potato. After hearing from one too many members of the Weelicious community that the other meal kit delivery services were not family friendly, I knew there was a better way. Utilizing recipes from both Weelicious and my cookbooks, One Potato’s mission is to keep things simple with all of the pre-prepped ingredients for 3 organic family-friendly meals (examples pictured below) arriving at your door each week to help you get dinner on your table in 30 minutes or less. Lisa and her family tried One Potato last week, and I was so happy and proud when I saw the pictures she posted of her girls making it here!
If you live in California, Arizona or Nevada (or want to get a great holiday gift for someone who does) One Potato is offering 100 Days of Real Food families $20 off their first order at checkout with the code REAL20! Sign up here!
And now here’s the Slow Cooker Mexican Lasagna I got you all excited about – enjoy!
Slow Cooker Mexican Lasagna
This is a guest recipe from Catherine of Weelicious
Ingredients
- 1 tablespoon olive oil
- 1 onion, large, diced
- 1 clove garlic, minced
- 1 pound ground turkey, lean
- 1 teaspoon cumin
- 1 teaspoon salt, kosher
- 1/2 teaspoon chili powder
- 1 egg, whisked
- 1/2 cup sour cream
- 1 cup carrots, peeled and grated (about 2 carrots)
- 1 cup frozen corn, defrosted
- 1/4 cup cilantro, chopped
- 1 12-oz package corn tortillas, 12 tortillas
- 2 cups cheese, Mexican blend
- 2 16-oz jars salsa, mild and chunky
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.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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Another family favorite!!!
How about replacing the meat with black beans? This sounds great, but I don’t eat meat.
I just made this recipe and it is delicious! I didn’t have ground turkey so I used ground beef. Yummy!! Will definitely make this again.
Hi, have made this recipe about 4 times and I, as well as my husband enjoy it. It’s perfect for me since I became aware that gluten is bad for my cholesterol. After researching, I decided to go very light on wheat. Although it freezes well, I’m now going to cut the recipe in half to save on freezer space. Thanks for a great recipe!
Made this for the first time this week. DELISH! The only change I would probably make next time is to sub out the carrots for bell peppers. Just a personal preference. But this recipe is a keeper! Thanks!
Great food photos. It looks so good.
This is one of my favorite recipes! Do you know if anyone has ever tried doubling this recipe in a Crock-Pot? I am hoping to make it for a larger crowd but I wanted to get some reassurance that it turns out just as great when it is doubled. Thanks for your help!
Hi there. Yes, you should be able to double this without a problem.
My husband is allergic to dairy. Any ideas to substitute the cheese?
Daiya Cheese is a great substitue and it really does melt (or at least the cheddar shreds I bought did) I found it had much more flavor than regular cheese.
How much is a serving of this recipe?
Hi there. I usually do about a cup.
Hi! This recipe was delicious! We all enjoyed it and it was simple to pull together. We will definitely make again. However, I am always frustrated when “prep” times seem way off… I am a mom of 4 kids and cook/bake all the time. There is no way anyone can prep this for the crockpot in 10 minutes – by time you chop your onion, garlic and saute, then saute turkey, then peel and grate your carrot and make sour cream mixture, this is at least 20-25 minutes prep and that doesn’t necessarily include clean up. And by time I do all of that, I might as well throw it in the oven to bake instead of pull out the crockpot! :) B/c time is of the essence when cooking for large families, I always value a true prep time.
Great note! We should change to 15 minutes!
Do you think thin, mandolin-sliced zucchini could take the place of tortillas in this recipe, for those looking to lighten up the meal, or just get more veggies in?
I love that idea! You could make the noodles on a mandoline. Do beware that zucchini has a lot of water content which could make the dish turn out with more liquid throughout.
Thant’s not something we’ve tired. If you do, let us know how it turns out.
Do you think i could do this with cream cheese, yogurt or milk instead of sour cream? I love this recipe and have everything to make it except the sour cream….
Hi there. I often sub greek yogurt with a little lemon for sour cream but have not tried in this recipe.
I made this today and it came out mush. The mush tastes good, but it looks “predigested” if you will. What did I do wrong??? Why is it so liquidy? I even used half the salsa!
That’s not good! Is it possible your slow cooker doesn’t get hot enough?
I don’t know, I’ve never had a problem with it before! I ended up throwing out the whole pot, I just couldn’t eat it. :(
I’m confused….aren’t there some non real food ingredients in this recipe? Such as the corn tortillas and mexican blend cheese? I’m surprised 100 days of real food would endorse this recipe?
Hi Michele. We love Catherine’s recipes. I, personally, endorse well thought out short cuts fairly regularly in the interest of sanity. ;) You can always make your own tortillas using Lisa’s recipe: https://www.100daysofrealfood.com/recipe-easy-whole-grain-corn-tortillas/ and shave your own cheese. Freeze the extra tortilla so you have them handy. I made this over the weekend and highly recommend it.
Spectacularly good! We’ve made it almost once a week since we found this recipe (and learned that not only are many corn tortillas gluten-free, but if they’re made in Mexico, they’re likely non-GMO! Yea, Mexico!)
Love this SO much!!
I made this last week and my family devoured it. Thanks for sharing this tasty and healthy recipe!
Made this last night. Super easy and tastes great. The whole family loved it and asked me to make it again.
Could I make this in a 9×13 pan and bake in oven? Maybe 350 degrees for 45 minutes? Thank you for your help!
That would totally work Elizabeth! Here’s a baked version we’ve been making for years: http://weelicious.com/2011/05/02/mexican-lasagna/
Thank you! :)
Yum! Made this recipie tonight. It is fantastic! Most Mexican “casserole” type dishes can be too heavy but this one is great! Great flavors and healthy. Quick and easy and so yummy.
You’re quick! Love that you got to enjoy it :)
Could you leave out the egg or would you suggest a replacement? This sounds amazing, but we have an egg allergy in tge family :(
Cassie we have an egg allergy too. Whenever things call for a egg I replace with flaxseed and water mixed together. Works as a good binder. Usually use 1 Tbsp flaxseed (I get crushed up kind) and 3 Tbsp water, leave alone for 5-10 min then use in any recipe. I will be trying to recipe today.
Try Ener-G egg replacer. Luckily there’s only one egg used as a binder, so it will work great!