Easy and Easier: Slow Cooker Mexican Lasagna

This is a guest post from Catherine McCord of One Potato and Weelicious.


Slow Cooker Mexican Lasagna on 100 Days of Real Food

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!

Slow Cooker Mexican Lasagna on 100 Days of Real Food

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!

One Potato Box on 100 Days of Real Food

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 on 100 Days of Real Food
Easy and Easier: Slow Cooker Mexican Lasagna 5

Slow Cooker Mexican Lasagna

This is a guest recipe from Catherine of Weelicious
4.9 from 12 votes
Prep Time: 10 mins
Cook Time: 2 hrs 45 mins
Total Time: 2 hrs 55 mins
Print Recipe
Servings: 8 people

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.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Slow Cooker Mexican Lasagna
Amount Per Serving
Calories 1287 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 11g69%
Cholesterol 100mg33%
Sodium 763mg33%
Potassium 1174mg34%
Carbohydrates 214g71%
Fiber 30g125%
Sugar 6g7%
Protein 46g92%
Vitamin A 3205IU64%
Vitamin C 3.8mg5%
Calcium 618mg62%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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74 thoughts on “Easy and Easier: Slow Cooker Mexican Lasagna”

  1. 5 stars
    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.

  2. 5 stars
    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!

  3. 5 stars
    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!

  4. 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!

    1. 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.

  5. 5 stars
    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.

  6. 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?

  7. 5 stars
    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….

    1. Amy Taylor (comment moderator)

      Hi there. I often sub greek yogurt with a little lemon for sour cream but have not tried in this recipe.

  8. 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!

      1. 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. :(

  9. 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?

  10. 5 stars
    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!)

  11. 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.

  12. Could you leave out the egg or would you suggest a replacement? This sounds amazing, but we have an egg allergy in tge family :(

    1. 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.

  13. 4 stars
    In your directions you state that you would turn it on in the morning. I think that if you did that, it would sit too long for dinner. Might be good to change the wording to turn on in the late afternoon for dinner. Not sure that I want it sitting on the counter for 8 hours.

    1. If you put it in your crockpot in the morning and cook on low for 2.5 hours (as the instructions state), most crockpots will automatically switch to a “warm” setting after the cook time is over which means the meal will be at a hot temperature all day aka it won’t be just “sitting” on the counter. :) Hope that helps clarify why you can turn this on in the morning. :)

  14. If we do a double recipe and freeze the ingredients in separate ziplocks can we use this as a freezer meal? Thaw it the night before and toss it in the crock pot the next day?

  15. This sounds amazing! Who doesn’t love a crockpot recipe?! :)
    I know my family will love this, can’t wait to try it! Thanks so much for sharing it!

    The One Potato Meal Delivery sounds perfect for me, I’m so disappointed I don’t live in her delivery area. :( I’ve tried Blue Apron, their meals are great, however too much prep time for me and my family. I love that One Potato sends their meals alread chopped/prepped! Hope she extends her delivery area soon, would love to try it out.

    1. I am not in their area either! So sad because unlike the other companies they give kid discounts and prechop the food for you! I have been using another company where you go make your meals for the month there or they make them for you for $20. It isn’t organic but at least it isn’t processed food either!

    2. I hear you Yvonne! That’s the reason we started One Potato. The meals take 30 minutes or less bc we send you our awesome sauces and some items prepped. Make cooking so much more fun on busy nights (isn’t every night busy, though!?)

    3. I hear you Yvonne! That’s the reason we started One Potato. The meals take 30 minutes or less bc we send you our awesome sauces and some items prepped. Make cooking so much more fun on busy nights.

  16. How long can this cook in the crockpot without being yucky? I need to assemble crockpot and go to work for 8 hours. Even on low….that is still well more than 2 hours.

    1. I don’t think that would work…sounds like in this recipe, things just need to kind of “melt” together like regular lasagna. I bought a crock pot with a time specifically for that reason, but then again you’d probably not want to have everything sit out that long either. :(

    2. Does your crock pot have a warm setting after it finishes cooking? I set my slow cooker for 2 1/2 hours and then let it stay warming till I come home. The flavors really meld together, so it doesn’t get “soggy” :)

  17. I’m from the UK and I’m ‘lost in translation’! Does ‘Tortilla’ mean wraps or chips? It means chips in the UK, (and they are pictured) but I wasn’t sure if that’s right.

  18. I love new crockpot recipes– especially when they go beyond soups and stews. I make a Mexican lasagna in the oven and never dreamed of making it in the crock. Can’t wait to try your recipe. Looks delicious!

    1. I do the oven one too. My only issue with this recipe (like many crockpot recipes) is that you have to sauté everything before it goes in the crock pot. I understand why, I don’t think it would come out the same if you didn’t but in my opinion, the advantage to the crock pot is that you pull stuff out of the fridge, or pantry, or counter, dump it in, and turn it on – no prep required.

      1. I totally agree, Caroline! But, there are a couple crockpots where the base can go on the stovetop. There’s also one that allows you to brown and saute directly in the crockpot. I’ll try and find links to them if you’re interested :-)

      2. I would be interested in seeing those types of crockpots. I have a wonderful 7-quart crockpot with a removable crock, but it’s just a plain Jane high-low-off setting type.

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