Slow Cooker Enchilada Casserole
This is great as a bowl, or my favorite- served as an Air Fryer Quesadilla.
Ingredients:
2 lbs ground beef or chicken
2 1/2 cups low-sodium beef or chicken broth
1 ½ cups uncooked quinoa
2- 15 oz can black beans, drained and rinsed
15 oz can corn kernels, drained and rinsed
15 oz can diced tomatoes, do not drain
15 oz can enchilada sauce
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
8 cloves garlic, minced
1 tablespoon chili powder or chipotle powder
1 teaspoon sea salt
1 teaspoon ground black pepper
3 teaspoons cumin powder
juice of 2 large limes and extra for serving
1 1/2 cups fiesta blend shredded cheese and extra for serving
Options to garnish: chopped parsley, chopped tomatoes, chopped green onion, avocado, sour cream
Instructions:
Cook the meat on the stove and drain.
Add everything into the crockpot, except the cheese and the lime. Stir until completely combined.
Set the slow cooker to HIGH for 3 hours or until the quinoa is soft.
When there are about 10 minutes left, open the slow cooker and add the lime juice and cheese. Stir it in as best as you can, then smooth the mix back to flat again. Place the lid back on and let it cook for the last 10 minutes.
When the casserole is ready, serve it with more lime juice and extra cheese. If making a bowl, garnish with your favorite toppings, such as chopped parsley, chopped tomatoes, chopped green onion, avocado, or sour cream.
My favorite way to eat it is in an Air Fryer Quesadilla. I still add the extra lime juice. Enjoy!!
