Crock Pot Mexican Casserole
Looking for a hearty, flavorful, and easy-to-make dinner? This Crock Pot Mexican Casserole is the perfect solution! Packed with protein from ground chicken or turkey and nutritious quinoa, it’s a wholesome meal that will satisfy your cravings. With the convenience of a slow cooker, you can enjoy the vibrant flavors of enchilada sauce, fire-roasted tomatoes, and a medley of fresh vegetables, all without spending hours in the kitchen. Top it with your favorite garnishes like cilantro, avocado, or a dollop of sour cream, and you’ve got a delicious dinner that the whole family will love.
Servings
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Ready In:
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Calories:
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Good For:
Dinner
Ingredients
- 1 tbsp olive oil
- 1 lb Ground chicken or turkey
- 1 medium yellow onion, diced
- 1 cup Uncooked quinoa
- 2 (10 oz.) cans of red enchilada sauce mild or medium
- 1 (15 oz.) can of fire roasted diced tomato with the juice
- 1 cup Fresh or frozen corn kernels
- 1 red bell pepper cored and diced
- 1 green bell pepper cored and diced
- 2 tbsp Chili powder
- 1 tbsp Cumin
- 1 tsp Garlic powder
- 1 cup Mexican blend shredded cheese, divided
- Optional toppings : chopped cilantro, diced avocado, chopped green onion, sour cream, or plain Greek yogurt
Directions
Step 1. Heat olive like in large skillet over med. high. Add the turkey and onion. Cook and stir, breaking up turkey/ chicken until no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.
Step 2. To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, bell peppers, spices and 1/2 C. of water. Stir to combine then cover and cook on high for 21/2-3 hours or low for 5-6 hours, until liquid is absorbed and quinoa is tender.
Step 3. Remove the lid and stir, taste adjust seasoning to your liking. Stir in 1/2 C. of the cheese, then sprinkle remaining cheese on top. Cover and cook on high until cheese melts, 10-15 minutes. Serve hot with any desired toppings.
From: Erin Clarke
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