Quinoa Enchilada Casserole - Slow Cooker
Quinoa Enchilada Casserole - Slow Cooker

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, quinoa enchilada casserole - slow cooker. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Quinoa Enchilada Casserole - Slow Cooker is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Quinoa Enchilada Casserole - Slow Cooker is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have quinoa enchilada casserole - slow cooker using 16 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Quinoa Enchilada Casserole - Slow Cooker:
  1. Take 1 tbsp. olive oil
  2. Take 1 lb. ground turkey (or ground beef or ground chicken)
  3. Make ready 1 small yellow onion, diced
  4. Take 2 bell peppers, diced
  5. Get 2 cloves garlic, minced
  6. Take 1 cup uncooked quinoa, rinsed
  7. Make ready 2 cans (10 oz.) red enchilada sauce
  8. Take 1 can (15 oz.) black beans, drained and rinsed
  9. Make ready 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
  10. Prepare 1/2 cup water or unsalted chicken broth
  11. Take 1 tbsp. chili powder
  12. Get 2 tsp. ground cumin
  13. Get 1 tsp. garlic powder
  14. Take 1 tsp. brown sugar
  15. Make ready 1/2 tsp. each salt, pepper, smoked paprika
  16. Take 1 cup shredded cheese of choice, divided
Steps to make Quinoa Enchilada Casserole - Slow Cooker:
  1. Grease a 6 quart size slow cooker liberally. Heat the olive oil over medium heat in a large skillet. Add the ground turkey and cook and crumble it until it is no longer pink.
  2. Pour the cooked turkey into the slow cooker, then top it with the rest of the ingredients (EXCEPT for the cheese). Give it all a good stir.
  3. Cook on low for 5-6 hours OR on high for 2 1/2-3 hours. When it's ready, the liquid should be absorbed and the quinoa should be tender. Taste it and add any additional seasonings you think it needs.
  4. Stir in 1/2 cup of the cheese, then sprinkle the remaining 1/2 cup over the top. Place the lid back on for an additional 10-15 minutes, until the cheese has melted. If your slow cooker has a warm setting, you can switch to it while the cheese melts. Then serve with whatever toppings sound good.

So that is going to wrap it up for this exceptional food quinoa enchilada casserole - slow cooker recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!