Crockpot Mexican Casserole
Ingredients
The base
-
1
tablespoon
extra-virgin olive oil
-
1
pound
ground turkey or chicken
-
1
medium
yellow onion, diced
-
1
cup
uncooked quinoa
-
2
cans (10-ounce)
red enchilada sauce
-
1
can (15-ounce)
black beans, drained and rinsed
-
1
can (15-ounce)
fire-roasted diced tomatoes in their juices
-
1
cup
corn kernels
-
1
red
bell pepper, cored and diced
-
1
green
bell pepper, cored and diced
The spices
-
2
tablespoons
chili powder
-
1
tablespoon
ground cumin
-
1
teaspoon
garlic powder
-
½
cup
water
The topping
-
1
cup
shredded Mexican blend cheese
For serving
-
to taste
chopped fresh cilantro
-
to taste
diced avocado
-
to taste
chopped green onion
-
to taste
sour cream or plain Greek yogurt
Instructions
- Heat olive oil in a skillet and cook the turkey and onion until the turkey is no longer pink.
- Transfer the turkey mixture to a slow cooker.
- Add quinoa, enchilada sauce, black beans, tomatoes, corn, bell peppers, chili powder, cumin, garlic powder, and water to the slow cooker and stir to combine.
- Cook on HIGH for 2 ½ to 3 hours or on LOW for 5 to 6 hours until the quinoa is tender.
- Stir in half of the cheese and top with the remaining cheese, then cover and cook on HIGH until the cheese melts.
- Serve hot with desired toppings.
Nutrition Facts (estimated)
Servings
8
Calories
325
Total fat
8g
Total carbohydrates
39g
Total protein
26g
Sodium
626mg
Cholesterol
40mg
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