Crockpot Mexican Casserole
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Unrated
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Prep Time
10 mins
-
Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
8 servings
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Calories
325 kcal
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Course
Main Course
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Cuisine
Mexican
Crockpot Mexican Casserole
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Super easy and DELICIOUS, Crockpot Mexican Casserole packed with quinoa, black beans, and ground chicken or turkey, then topped with cheese.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound ground turkey or chicken, I used 93% lean ground turkey
- 1 medium yellow onion diced
- 1 cup uncooked quinoa
- 2 (10-ounce) cans red enchilada sauce (mild or medium) or 2 1/2 cups homemade red enchilada sauce
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can fire-roasted diced tomatoes in their juices
- 1 cup corn kernels fresh or frozen
- 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
- ½ cup water
- 1 cup shredded Mexican blend cheese divided
- For serving: chopped fresh cilantro diced avocado, chopped green onion, sour cream or plain Greek yogurt
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.
- 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.
Notes
- TO MAKE 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.
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days.
- TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze casserole in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 8)
Calories
325kcal
(16%)
Carbohydrates
39g
(13%)
Protein
26g
(52%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
40mg
(13%)
Potassium
626mg
(18%)
Fiber
9g
(36%)
Sugar
8g
(16%)
Vitamin A
1919IU
(38%)
Vitamin C
36mg
(40%)
Calcium
228mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 325kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 26g | 52% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Potassium | 626mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 1919IU | 38% |
| Vitamin C | 36mg | 40% |
| Calcium | 228mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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