Slow Cooker Mexican Lasagna
This Slow Cooker Mexican Lasagna is made with layers of black beans, corn tortillas and red enchilada sauce for a delicious gluten free weeknight meal!
- Prep time
- 15 min
- Cook time
- 2 hr 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon olive olive
- 1 tablespoon minced garlic
- 1 medium onion, (chopped)
- 1 pound ground turkey ((or any ground meat like beef or chicken))
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 pinch salt and black pepper,
- 1 juice of 1 lime, ((about 2 tablespoons))
- 1/4 cup chopped cilantro
- 1 batch Authentic Red Enchilada Sauce ((or 2 10-ounce cans red enchilada sauce, about 2.5 cups))
- 6 corn tortillas
- 1 15-ounce can black beans
- 1 15-ounce can corn
- 1 15-ounce can diced tomatoes, (drained)
- 2 4-ounce can diced green chiles
- 1 1/2 cups shredded mexican cheese
Instructions
- 1
In a large skillet over medium-high heat, add olive oil and minced garlic. Cook until fragrant, about 15 seconds. Add onions and cook until they have softened and are translucent, about 5 minutes.
- 2
Add ground turkey and sprinkle with ground cumin, chili powder, dried oregano, salt, pepper and lime juice. Mix together with a spatula and cook for 8 minutes, until meat is cooked through. Remove from heat and stir in chopped cilantro. Set aside.
- 3
In a slow cooker, layer the following ingredients in this order: enchilada sauce, 2 corn tortillas, black beans, corn, diced tomatoes, diced green chiles, ground turkey, shredded cheese. Layer ingredients for a total of three layers.
- 4
Cover and cook on high for 2 1/2 hours, until cheese has melted and lasagna is bubbling.
- 5
Serve with diced tomatoes, avocados, radishes, cilantro and sour cream.