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!

Artichoke
Persimmon
Carrot

It’s a stacked casserole made of beans, cheese, enchilada sauce and other ingredients that are layered with corn tortillas.

Tomatoes
Chili
Onion
Veggies

Ingredients

- olive - garlic - onion - ground turkey - ground cumin - chili powder - dried oregano - salt and pepper - lime - cilantro

In a large skillet over medium-high heat, add olive oil and minced garlic. Cook until fragrant, about 15 seconds.

Artichoke
Radish
Persimmon
Carrot

instructions

Tomatoes
Chili
Onion
Veggies

Add onions and cook until they have softened and are translucent, about 5 minutes. 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.

Artichoke
Radish
Persimmon
Carrot
Lined Circle

MORE MEXICAN SLOW COOKER RECIPES 

Tomatoes
Chili
Onion
Veggies

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