Slow Cooker Mexican Casserole
Great for meal prep! Any extra freezes really well too.
Ingredients:
1 tablespoon extra-virgin olive oil
3 pounds ground turkey or chicken
1 medium yellow onion diced
2 cups uncooked quinoa
1 16-ounce and 10-ounce can red enchilada sauce (Approximately! I bought 2 16oz cans and used about 1 3/4)
2 (15-ounce) cans low-sodium black beans, drained and rinsed
1 (15-ounce) can fire-roasted diced tomatoes in their juices or with green chiles
1 can corn kernels
1 yellow bell pepper. cored and diced
2 red bell peppers, cored and diced
1 green bell pepper, cored and diced
3-4 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons garlic powder
1 packet of low-sodium taco seasoning
1/2 cup water
1-2 cups shredded Mexican blend cheese, divided (and extra for serving)
Fresh cilantro, for serving
Instructions:
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.
Add the quinoa, enchilada sauce, black beans, tomatoes, corn, bell peppers, chili powder, cumin, garlic powder, and 1/2 cup water to the slow cooker. 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.
With about 30 minutes left, remove the lid and stir to mix in any quinoa sitting on top. Stir in the taco seasoning.
Taste and adjust any seasonings as desired. Stir in about 1 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 any desired toppings.
