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Crockpot Mexican Tortilla Lasagna

A few weeks ago I was trying to think of something to make for dinner.
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I opened my fridge in hopes to find an already cooked meal, but instead found a big bag of corn tortillas. Which reminded me of a conversation I had with my coach about an amazing Mexican lasagna that his girlfriend made for him. So I thought, why not make a corn tortilla lasagna in the crockpot? I opened the fridge back up and started pulling out ingredients, no real recipe to follow, just grabbing foods that sounded good. Here is how I put it all together.


  • Heat 1 tablespoon of olive oil in a large sauté pan and cook the onions. Add the garlic and sauté.
  • Add ground turkey, cumin, salt, pepper, and chili powder and cook until turkey is cooked through.  Set aside.
  • In a large bowl, whisk the egg.  Add the cooled turkey mixture, carrots, corn, black or pinto beans, bell peppers, mushrooms, black olives, and cilantro, and mix.
  • Spread a 1/2 cup of salsa and 1/2 cup of pasta sauce on the bottom of the crock pot.
  • Layer tortillas on top of the salsa, cutting them if necessary to fit the shape of your crock pot.
  • Spread a semi-thick layer of the turkey mixture on top of the tortillas and top with 1/2 cup of salsa, 1/2 cup of pasta sauce and 1/2 cup of cheese.
  • Add another layer of tortillas on top of the cheese. Pour another semi-thick layer of turkey mixture on top of the tortillas and top with 1/2 cup of salsa, 1/2 cup of pasta sauce and 1/2 cup of cheese.
  • Top the lasagna with another layer of tortillas, pour the remaining salsa and pasta sauce on top, and cover with 1 cup of cheese.
  • Cook on low for 2 1/2 hours or until nice and bubbly.
  • Add some avocado, sour cream, guacamole, corn chips or more cheese and serve.
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You could get so creative with this meal and really put anything you want into the mixture. Make it vegetarian or steak! Super easy prep and clean up. It’s a win/win for the busy mama’s out there!

Take good care and be well mamas!

Shopping List:

  • Olive Oil
  • 1 large onion
  • 1 garlic clove
  • 1 pound lean ground turkey
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1 large egg
  • 1 can black beans or pinto beans
  • 1 can sliced olives
  • 1 cup of red, yellow or orange bell peppers
  • 2 carrots
  • 1 cup frozen corn kernels
  • 1/4 cup cilantro, chopped
  • 1 12-ounce package corn tortillas (12 tortillas)
  • 2 cups Cheddar, Mexican or Jack cheese
  • 1 16-ounce jar mild chunky salsa
  • 1 16-ounce jar pasta sauce


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