Name: Crock Pot Mexican Tortilla Lasagna
Prep time: 20 min
Cook time: 230 min
Total time: 250 min
Yield: 8
Ingredients: La Tourangelle Extra Virgin Olive Oil; Organic White Onion; Badia Spices Cloves; Jennie-O Ts Turkey Breast Basted With Gravy Packet; McCormick Ground Cumin; David's Kosher Salt; SIGNATURE SELECTS Chili Powder; Bob Evans Farms Cage Free Liquid Egg Whites; Daisy Light Sour Cream; Carrot; Green Giant Simply Steam Niblets Corn & Butter Sauce, Lightly Sauced Frozen Vegetables; Cilantro; La Tortilla Factory Tortillas, Organic, Yellow Corn; Cacique Cheese, Part Skim Milk, Queso Quesadilla; Herdez Salsa Casera, Hot

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.

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Cook on low for 2 1/2 hours.
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Serve.
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Crock Pot Mexican Tortilla Lasagna

Serves 8

20 mins prep

230 mins cook

250 mins total

What you need

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