Hi, I’m Elise. Today, we’re going to prepare quinoa enchilada casserole - slow cooker recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Quinoa Enchilada Casserole - Slow Cooker Recipe
Quinoa Enchilada Casserole - Slow Cooker is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Quinoa Enchilada Casserole - Slow Cooker is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have quinoa enchilada casserole - slow cooker using 16 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Quinoa Enchilada Casserole - Slow Cooker:
- Make ready 1 tbsp. olive oil
- Take 1 lb. ground turkey (or ground beef or ground chicken)
- Get 1 small yellow onion, diced
- Prepare 2 bell peppers, diced
- Take 2 cloves garlic, minced
- Make ready 1 cup uncooked quinoa, rinsed
- Make ready 2 cans (10 oz.) red enchilada sauce
- Take 1 can (15 oz.) black beans, drained and rinsed
- Make ready 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
- Make ready 1/2 cup water or unsalted chicken broth
- Take 1 tbsp. chili powder
- Make ready 2 tsp. ground cumin
- Take 1 tsp. garlic powder
- Get 1 tsp. brown sugar
- Prepare 1/2 tsp. each salt, pepper, smoked paprika
- Make ready 1 cup shredded cheese of choice, divided
Steps to make Quinoa Enchilada Casserole - Slow Cooker:
- 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 cble it until it is no longer pink.
- 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.
- 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.
- 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 this up for this exceptional dish quinoa enchilada casserole - slow cooker recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
