Slow Cooker Mexican Lasagna

🥄 Ingredients

• 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. 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. 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. 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. 4

   Cover and cook on high for 2 1/2 hours, until cheese has melted and lasagna is bubbling.

5. 5

   Serve with diced tomatoes, avocados, radishes, cilantro and sour cream.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.