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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, quinoa enchilada casserole - slow cooker. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Quinoa Enchilada Casserole - Slow Cooker is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Quinoa Enchilada Casserole - Slow Cooker is something which I’ve loved my entire life. They are fine and they look fantastic.

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

The ingredients needed to make Quinoa Enchilada Casserole - Slow Cooker:
  1. Make ready 1 tbsp. olive oil
  2. Make ready 1 lb. ground turkey (or ground beef or ground chicken)
  3. Prepare 1 small yellow onion, diced
  4. Take 2 bell peppers, diced
  5. Prepare 2 cloves garlic, minced
  6. Take 1 cup uncooked quinoa, rinsed
  7. Take 2 cans (10 oz.) red enchilada sauce
  8. Get 1 can (15 oz.) black beans, drained and rinsed
  9. Take 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
  10. Take 1/2 cup water or unsalted chicken broth
  11. Get 1 tbsp. chili powder
  12. Make ready 2 tsp. ground cumin
  13. Take 1 tsp. garlic powder
  14. Take 1 tsp. brown sugar
  15. Prepare 1/2 tsp. each salt, pepper, smoked paprika
  16. Make ready 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.

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