Slow Cooker Mexican Lasagna
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Isabel Eats · by Isabel Orozco-Moore★ 4.9 (14)

Slow Cooker Mexican Lasagna

NUTRITION · PER SERVING180M COOK
CAL 24%·PRO 64%
CARBS 46G38% OF CAL
12G FIBER0G ADDED0G INTRINSIC24G OTHER10G TOTAL SUGAR
FAT 21G39% OF CAL
7G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layered slow cooker lasagna made with corn tortillas, black beans, corn, and red enchilada sauce. A gluten-free, plant-forward weeknight meal.

mainmexicancasserolegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 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
PREP
15M
SODIUM
1686MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.