Ingredients: |
Ingredients: 1 tablespoon extra-virgin olive oil
1 pound ground turkey, chicken or beef
1 medium yellow onion, diced
1 cup uncooked quinoa
2 (10-ounce) cans enchilada sauce (mild or medium)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can diced fire-roasted tomatoes with garlic in their juices
1 cup/can southwest style corn, drained
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1 cup shredded Mexican blend cheese, divided
For serving: chopped fresh cilantro, diced avocado and/or sour cream
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Directions: |
Directions:1) Heat the olive oil in a large skillet over medium high. Add the ground turkey, chicken or beef. Cook and stir, breaking up the meat as you go, until the meat is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.
2) To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder and ½ cup water. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
3) Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in ½ cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10-15 minutes. |
This recipe for Crock Pot Mexican Casserole is from