I have been eyeballing this recipe from Weelicious for quite some time! Of course, anything in the crock pot is right up my alley because I can just throw it in and go. And anything that is Mexican is great for my husband so this was the perfect combination. I am happy to report that even the kids gobbled this up. I was worried that it may be to spicy for Davis but he loved it! Score! This is also another great way to sneak in veggies if that is an issue in your household.
Again, the original recipe came from Weelicious which is a must see site if you have never been. This is just my take on her original which leaves out a few items and steps.
- 1 lb
- 1 tsp
- 1 tsp
- 1/2 tsp
- 1/2 cup
fat free sour cream
- 1 cup
carrots (peeled and grated)
- 1 cup
frozen or fresh corn kernels (need to defrost if frozen)
- 1/4 cup
cilantro (chopped fine)
- 2 cups
shredded cheese (mexican blend)
- 2 16 oz
jars of mild, chunky salsa
- Brown ground beef over medium heat.
- Add cumin, salt and chili powder and simmer for a few minutes.
- Place your meat mixture aside to cool.
- Whisk the egg and sour cream together in a separate bowl.
- Add the meat mixture, cilantro, carrots and corn and mix well.
- Spread one cup of salsa on the bottom of the crock pot.
- Layer tortillas across the bottom of the crock pot until the bottom is completely covered. You can tare them in order to make them fit.
- Pour half of the meat mixture over the tortillas and top with 1 cup of salsa and 1/2 cup of cheese.
- Add another layer of tortillas and pour the remaining meat mixture on top.
- Add another half cup of cheese on top of the meat mixture.
- Add another layer of tortillas.
- Pour the remaining salsa on top and cover with 1 cup of cheese.
- Cook on low for 2 – 2 1/2 hours.