This slow cooker Mexican casserole is a hearty, big batch meal with turkey or chicken, quinoa, beans, and plenty of peppers. It works well for meal prep, and extras freeze well.
A QUICK NOTE
I use about 26–28 ounces of enchilada sauce, depending on what I have on hand. Check that the quinoa is tender before adding the cheese, and season individual portions to taste.
SLOW COOKER TIME
2½–3 hours on high or 5–6 hours on low, plus 10–15 minutes to melt the cheese
INGREDIENTS
1 tablespoon extra-virgin olive oil
3 pounds ground turkey or chicken
1 medium yellow onion, diced
2 cups uncooked quinoa
About 26–28 ounces red enchilada sauce
2 (15-ounce) cans low-sodium black beans, drained and rinsed
1 (15-ounce) can fire-roasted diced tomatoes with juices, or diced tomatoes 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 low-sodium taco seasoning
½ cup water
1–2 cups shredded Mexican blend cheese, divided, plus more for serving
Fresh cilantro, for serving
DIRECTIONS
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground turkey or chicken and onion. Cook, breaking up the meat, until no longer pink, about 5 minutes. Transfer to a large slow cooker.
2. Add the quinoa, enchilada sauce, black beans, tomatoes with their juices, corn, bell peppers, chili powder, cumin, garlic powder, and water. Stir, cover, and cook on high for 2½–3 hours or low for 5–6 hours, until the liquid is absorbed and the quinoa is tender.
3. About 30 minutes before the end of cooking, stir in any quinoa sitting on top and add the taco seasoning. Taste and adjust the seasoning.
4. Stir in about 1 cup of the cheese and sprinkle the remaining cheese over the top. Cover and cook on high for 10–15 minutes, until melted. Serve hot with cilantro and any other toppings you like.
