Crock Pot Mexican Casserole
Super easy and delicious Crock Pot Mexican Casserole with quinoa, black beans, and ground chicken or turkey. Healthy, gluten-free comfort food!
Super easy and delicious Crock Pot Mexican Casserole with quinoa, black beans, and ground chicken or turkey. Healthy, gluten-free comfort food!
- 1/2 cup water
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 cup uncooked quinoa
- 1 tablespoon extra-virgin olive oil
- 1 cup corn kernels (fresh or frozen)
- 1 medium yellow onion (diced)
- 1 pound ground turkey ( or chicken i used 93% lean ground turkey)
- 2 cans red enchilada sauce ((10 ounce cans) (mild or me
- 1 can black beans ((15 ounces) drained and rinsed)
- 1 cab fire-roasted diced tomatoes in their juices ((
- 1 red bell pepper (cored and diced)
- 1 green bell pepper (cored and diced)
- 1 cup shredded mexican blend cheese (divided)
- for serving: chopped fresh cilantro (diced avocad chopped green onion, sour cream or plain greek yogurt)
- Carbohydrate 19.1006100017881 g
- Cholesterol 0 mg
- Fat 3.72854625411101 g
- Fiber 2.41078750694779 g
- Protein 4.27218875052707 g
- Saturated Fat 0.472042375555679 g
- Serving Size 1 1 serving (103g)
- Sodium 13.2877500232325 mg
- Sugar 16.6898224948403 g
- Trans Fat 0.228979750202184 g
- Calories 125 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 Favorite Weeknight Crock Pot Meal: Mexican Quinoa Casserole
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between school pick-ups, after-school activities, and the never-ending cycle of laundry and chores, a simple, yet satisfying dinner is a lifesaver. That's where my Crock-Pot Mexican Quinoa Casserole comes in. This recipe has become a staple in our household, a true testament to ease, flavor, and nutritional value.
The beauty of this dish lies in its simplicity. No complicated techniques or obscure ingredients are required. The Crock-Pot does all the heavy lifting, allowing the flavors to meld and deepen while I tend to other responsibilities. I love that I can throw everything into the slow cooker in the morning before heading to work, and come home to a warm, comforting, and ready-to-eat meal. The kids absolutely devour it, and even my picky husband raves about it. It's a win-win!
One of the aspects I appreciate most is the versatility of this recipe. I often substitute ingredients based on what I have on hand. Sometimes, I use ground chicken instead of turkey, and occasionally I add a can of diced green chilies for a little extra kick. The quinoa provides a hearty base, while the black beans add a boost of protein and fiber. The enchilada sauce lends a rich, savory depth of flavor that’s irresistible. I always make sure to use fire-roasted diced tomatoes for extra sweetness and smokiness.
Beyond its convenience and adaptability, this casserole is also incredibly healthy. Packed with lean protein, fiber-rich quinoa and beans, and colorful vegetables, it's a guilt-free indulgence that satisfies my cravings for comfort food without sacrificing my wellness goals. It's a great way to sneak in extra vegetables for picky eaters. The kids often don’t even realize how much they're consuming.
To serve, I usually garnish with fresh cilantro, diced avocado, chopped green onions, and a dollop of plain Greek yogurt or sour cream, depending on what's available. The toppings add a delightful freshness that complements the warm, savory flavors of the casserole. The combination of textures and tastes is just perfect.
The recipe's simplicity makes it perfect for meal prepping. I often double the recipe and freeze half for a future night when time is especially short. This allows me to enjoy this delicious casserole even on those incredibly busy days when grabbing takeout feels like the only option.
In conclusion, my Crock-Pot Mexican Quinoa Casserole is more than just a recipe; it's a testament to the power of simple, wholesome ingredients transformed into a delicious and nutritious meal. It’s a recipe that reflects my commitment to providing my family with healthy, convenient, and most importantly, tasty food. This dish is a testament to the fact that healthy eating doesn't have to be complicated. It just needs to be delicious and convenient—and this casserole delivers on both fronts.
Give this recipe a try, and I'm confident it will quickly become a family favorite. Enjoy!
