CROCK POT MEXICAN CASSEROLE



Crock Pot Mexican Casserole image

Chopped avocado puts the dish over the top. Recipe From: http://www.wellplated.com/crock-pot-mexican-casserole/

Provided by gailanng

Categories     One Dish Meal

Time 3h25m

Yield 8 serving(s)

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 lb ground turkey or 1 lb ground chicken
1 medium yellow onion, diced
1 cup uncooked quinoa
2 (10 ounce) cans old el paso enchilada sauce (mild or medium)
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can diced fire-roasted diced tomatoes (in their juices)
1 cup fresh corn or 1 cup frozen corn kernels
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
chopped fresh cilantro, diced avocado, chopped green onion, sour cream or plain Greek yogurt

Steps:

  • 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 any desired toppings.
  • Tips:.
  • Make it ahead: You can sauté the turkey and onions up to 1 day in advance and chop the peppers 1 day in advance as well. Store in the refrigerator in separate containers, then add to the slow cooker according to the directions when ready to cook.
  • Store leftovers in the refrigerator for up to 4 days or freeze for 3 months. Let thaw overnight in the refrigerator and reheat gently in the microwave or in a casserole dish, covered, in the oven.

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