Crock Pot Mexican Casserole
Try this Crock Pot Mexican Casserole recipe, or contribute your own.
Try this Crock Pot Mexican Casserole recipe, or contribute your own.
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 medium yellow onion diced
- 1 cup uncooked quinoa
- 1 tablespoon extra-virgin olive oil
- 1 cup corn kernels fresh or frozen
- 1 (15-ounce) can black beans drained and rinsed
- 1 red bell pepper cored and diced
- 1 pound ground turkey or chicken (i used 93% lean ground t
- 2 (10-ounce) cans old el paso enchilada sauce (mild i used medium)
- 1 (15-ounce) can diced fire-roasted diced tomatoes i
- 1 green bell pepper cored and diced
- 1 cup shredded mexican blend cheese divided
- for serving: chopped fresh cilantro diced avocado, chopped green onion, sour cream or plain greek yogurt
- Carbohydrate 26.1040334054891 g
- Cholesterol 17.325 mg
- Fat 9.49958128388269 g
- Fiber 3.78509162280227 g
- Protein 9.44684192776022 g
- Saturated Fat 4.00579041223935 g
- Serving Size 1 1 serving (172g)
- Sodium 119.675315848408 mg
- Sugar 22.3189417826869 g
- Trans Fat 0.569908671684773 g
- Calories 222 calories
Step-by-step
- 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.
My Weeknight Crock Pot Savior: Mexican Casserole
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the never-ending laundry pile, the thought of spending hours in the kitchen often leaves me feeling overwhelmed. That's where my trusty crock pot comes in. It's become my secret weapon for creating flavorful, satisfying meals without sacrificing precious time or energy. This Crock Pot Mexican Casserole is a prime example – a vibrant, hearty dish that’s ready when I am, even on my busiest evenings.
The beauty of this recipe lies in its simplicity and adaptability. It's a blank canvas for culinary creativity. I often adjust the ingredients based on what I have on hand. Sometimes I add extra veggies, like zucchini or mushrooms, and other times I swap the ground turkey for chicken or even lentils for a vegetarian twist. The base flavors—the smoky chili powder, earthy cumin, and sweet corn—remain constant, providing a comforting and familiar taste that my family always loves.
One of my favorite things about this recipe is the way it effortlessly transforms simple ingredients into something truly special. The slow cooking process allows the flavors to meld and deepen, creating a rich and complex sauce that coats every bite of quinoa and perfectly melted cheese. The quinoa, a nutritious and hearty grain, adds a satisfying texture, making this casserole a complete and balanced meal. It's the kind of dish that’s both comforting and exciting, satisfying my cravings for something flavorful and warming without the hassle of constant stirring or monitoring.
Beyond its convenience, this casserole is also incredibly versatile. It's perfect for a weeknight dinner, but it's also a fantastic option for meal prepping. I often double the recipe and freeze half for a quick and easy meal on a particularly hectic week. The leftovers reheat beautifully, and the flavors actually seem to deepen with time, making it even more delicious the next day. It’s also incredibly adaptable to dietary needs; it’s easily made vegetarian by omitting the meat and using vegetable broth instead of water. The possibilities are endless!
The best part? The cleanup is a breeze! Simply toss the crock pot liner in the dishwasher and you're done. It’s a complete win-win – a delicious, healthy, and convenient meal with minimal effort. This Crock Pot Mexican Casserole has become a staple in my kitchen, and I'm confident it will quickly become a favorite in yours too. Give it a try, and let me know what you think!
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for an extra kick.
- Add some veggies: Feel free to add other vegetables, such as diced zucchini, bell peppers, or mushrooms.
- Make it vegetarian: Omit the ground turkey and add a can of drained and rinsed black beans or chickpeas for extra protein.
- Customize the cheese: Use your favorite type of cheese, such as Monterey Jack, cheddar, or a Mexican blend.
- Garnish generously: Top with fresh cilantro, diced avocado, sour cream, or a dollop of Greek yogurt for extra flavor and visual appeal.
This Crock Pot Mexican Casserole isn't just a recipe; it's a time-saver, a family-pleaser, and a testament to the power of simple, wholesome ingredients transformed into a truly memorable meal. Enjoy!
