Crockpot Mexican Casserole
8:30 AM
Crockpot Mexican Casserole
1 tbsp. extra-virgin olive oil
1 pd. ground turkey or chicken
1 med. onion, diced
1 cup uncooked quinoa
2 (10 oz.) cans Old El Paso Enchilada sauce
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can diced fire roasted tomatoes, undrained
1 cup corn kernels, fresh or frozen
1 red bell pepper, diced
1 green bell pepper, diced
2 tbsp. chili powder
1 tbsp. ground cumin
1 tsp. garlic powder
1 cup shredded Mexican blend shredded cheese, divided
Chopped cilantro, sour cream, diced avocado, chopped green onion (optional toppings)
Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker. 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 1/2 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. Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with optional toppings if desired.
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