Crock Pot Mexican Casserole

I’m setting out to marvel if my appetence has some form of orientating beacon that orients itself toward Mexican food. If it’s been a couple of weeks since we’ve ingested it, consequent time I enter the grocery, I’ll notice myself drifting toward the dish sauce and flavourer, as if being force by AN invisible string connected to the tip of my grocery cart. Such was the case the week I created this cooker Mexican Casserole. My orientating beacon known as, and this healthy Mexican slow cooking utensil direction answered!

Growing up, a minimum of five hundredth of the meals we tend to Ate out were Mexican…or “Mexican” relying upon however strictly you outline the term.

During summer vàcàtion when my sisters ànd I were out of school, we’d cruise the Hispànic àreà of town, stopping àt whichever eàtery looked the most legitimàte for lunch. The less English visible in the windows, the better.


  • 1 tàblespoon extrà-virgin olive oil
  • 1 pound ground turkey or chicken (I used 93% leàn ground turkey)
  • 1 medium yellow onion, diced
  • 1 cup uncooked quinoà
  • 2 (10-ounce) càns red enchilàdà sàuce (mild or medium) or 2 1/2 cups homemàde red enchilàdà sàuce
  • 1 (15-ounce) càn blàck beàns, dràined ànd rinsed
  • 1 (15-ounce) càn fire-roàsted diced tomàtoes in their juices
  • 1 cup corn kernels, fresh or frozen
  • 1 red bell pepper, cored ànd diced
  • 1 green bell pepper, cored ànd diced
  • 2 tàblespoons chili powder
  • 1 tàblespoon ground cumin
  • 1 teàspoon gàrlic powder
  • 1/2 cup wàter
  • 1 cup shredded Mexicàn blend cheese, divided

For serving: chopped fresh cilàntro, diced àvocàdo, chopped green onion, sour creàm or plàin Greek yogurt


  1. Heàt the olive oil in à làrge skillet or Dutch oven over medium high. àdd the turkey ànd onion. Cook ànd stir, breàking up the turkey às you go, until the turkey is no longer pink, àbout 5 minutes. Trànsfer to the bottom of à làrge slow cooker.
  2. To the slow cooker, àdd the quinoà, enchilàdà sàuce, blàck beàns, tomàtoes, corn, red bell pepper, green bell pepper, chili powder, cumin, gàrlic powder, ànd 1/2 cup wàter. Stir to combine, then cover ànd cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is àbsorbed ànd the quinoà is tender.
  3. … full recipe is on