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!
Ingredients
1tablespoonolive olive
1tablespoonminced garlic
1mediumonion,chopped
1poundground turkey(or any ground meat like beef or chicken)
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.
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.
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.
Cover and cook on high for 2 1/2 hours, until cheese has melted and lasagna is bubbling.
Serve with diced tomatoes, avocados, radishes, cilantro and sour cream.