Following on from my other lasagna post, I thought I would share a recipe with you that I cooked this week. I was going to do Chinese meatballs and stir-fry, but I didn’t buy anything for it as I had most of the necessary ingredients in the cupboard already, so I thought I would share my slow cooker Mexican tortilla lasagne instead.
Easy Slow Cooker Mexican Tortilla Lasagne
This slow cooker Mexican tortilla lasagne is a recipe I cooked last week. It's a delicious recipe that I always get asked to cook at home.
Ingredients
8 medium tortillas
1 medium ground black pepper
100 grams mushrooms
250 grams ground beef (minced beef)
1 large onion
2 cloves garlic
1 tin tomatoes - chopped
1 tin corn - sweet- 1 can kidney beans
2 teaspoons cumin- 1 teaspoon chilli powder
1 teaspoon oregano
2 tablespoons cilantro (coriander)
284 ml sour cream
1 chunk cheddar cheese - grated
Instructions
- Heat oil in and saute the onion and garlic until softened.
- Add the mince, pepper and mushrooms and cook until the mince is cooked.
- Add the cumin, chilli powder and oregano and allow to cook for 3 minutes.
- Add the tomatoes, kidney beans, sweetcorn and coriander and stir.
- Layer the tortillas and sauce in the slow cooker, starting with the tortilla and finishing with a layer of sauce.
- Cover it with a lid and cook the lasagne on low for 5 to 6 hours.
- Thirty minutes before the end of the cooking time or you’re due to serve, mix the sour cream with half of your cheese and spread it over the top of the lasagne.
- Serve and eat!
Nutrition
Calories: 259kcalCarbohydrates: 20gProtein: 10gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 43mgSodium: 261mgPotassium: 277mgFiber: 2gSugar: 3gVitamin A: 303IUVitamin C: 2mgCalcium: 110mgIron: 2mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
