First of all, is it just me, or does a recipe with tortillas and cauliflower seem odd as a Mexican dish? Odd enough that of course I had to try it.
Second, can someone share with me how to take an appealing picture of casseroles? On the plate they all look like unappetizing lumps and in the pan…well, not much better. And so you get only the before shots of this slow cooker dish dubbed Mexican Lasagna (by the folks at the magazine where I clipped this recipe from awhile ago). And while it may not be much to look at, it’s fun to have a different slow-cooker dish that has really good flavor and a large amount of vegetables in - including the creative use of cauliflower.
Remember when I shared my unusual craving for cauliflower during my second pregnancy? I still love it, but my kids…not so much. So I can’t honestly say they would vote to have this again. But it’s easy and tasty, so I’m pretty sure I will make it. Maybe if I use more cheese?
I used a half head of cauliflower. It seemed like enough to me, plus that’s what I had.
Along with the cauliflower, I added cooked freezer beans (or one to two cans), frozen corn and a pound of ground meat (venison here) that I cooked up with some taco seasoning.
To build the lasagna in the cooker, you’ll need to grease the inside of the bowl before starting the layers of filling, salsa, grated cheese, and tortillas. And yes, those are homemade even after my experience here. I keep reading they are easy, so I feel challenged to keep trying. Um…not yet. But they’ll be good in this dish.
Ready to try this interesting dish and see if you think it’s as yummy as I did?PRINT
Slow Cooker Mexican Lasagna
- 1/2 to 1 head cauliflower, cut into florets and then sliced
- 1 lb. ground meat, cooked (optional if using 1/2 head cauliflower)
- 2 cans diced tomatoes (or frozen, or fresh)
- 1-2 pints cooked beans (black, white, red…whatever you have) or 1-2 cans
- 1-2 cups frozen corn
- 1 Tb. chili powder
- 2 tsp. cumin
- 1/4 c. chopped cilantro (optional)
- 2 c. shredded cheddar or jack cheese
- 1 16-oz jar salsa
- 4 flour tortillas
- more salsa and sour cream for serving
- Place all the ingredients up to the cheese into a bowl and mix together.
- Grease the inside of a 4 to 5 quart slow cooker bowl.
- Spread about 3 cups of the vegetable mixture into the bottom of the bowl, sprinkle with about 1/2 cup each of the cheese and salsa. Lay one of the tortillas over the top and repeat the layers twice more, ending with the cheese and salsa.
- Cut the last two tortillas in pieces and lay them on top of the layers.
- Cover and cook on high for 3 hours or low for 5-1/2 to 6 hours, topping with the remaining 1/2 cup of cheese in the last 30 minutes.
- Serve with more salsa and sour cream, if desired.
Makes 8 servings