Crock-Pot Mexican Casserole

Crock-Pot Mexican Casserole

Turn your Taco Tuesday in Crock-Pot Mexican Casserole Tuesday!… Not so catchy, but this casserole is THAT GOOD!

Requires very little prep time, and besides browning the meat and cooking the onions, this requires very little work on your part! So it makes an amazing dinner for any night of the week!

ENJOY! xoxo Jen


Crockpot Mexican Casserole


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 cans red enchilada sauce
1 can black beans — drained and rinsed
1 can fire-roasted diced tomatoes
1 cup of corn
1 red bell pepper — diced
1 green bell pepper — diced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1/2 cup water
1 cup shredded Mexican blend
For serving: chopped fresh cilantro — diced avocado, chopped green onion, sour cream or plain Greek yogurt



Heat the olive oil in a large skillet 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.


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