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

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, quinoa enchilada casserole - slow cooker. It is one of my favorites. For mine, 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 meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Quinoa Enchilada Casserole - Slow Cooker is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular 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 cook that.

The ingredients needed to make Quinoa Enchilada Casserole - Slow Cooker:
  1. Make ready 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. Make ready 2 bell peppers, diced
  5. Make ready 2 cloves garlic, minced
  6. Make ready 1 cup uncooked quinoa, rinsed
  7. Get 2 cans (10 oz.) red enchilada sauce
  8. Prepare 1 can (15 oz.) black beans, drained and rinsed
  9. Take 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
  10. Make ready 1/2 cup water or unsalted chicken broth
  11. Prepare 1 tbsp. chili powder
  12. Get 2 tsp. ground cumin
  13. Get 1 tsp. garlic powder
  14. Make ready 1 tsp. brown sugar
  15. Get 1/2 tsp. each salt, pepper, smoked paprika
  16. Get 1 cup shredded cheese of choice, divided
Instructions 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 special food quinoa enchilada casserole - slow cooker recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!