Crock Pot Mexican Casserole

Name: Crock Pot Mexican Casserole
Prep time: 10 min
Yield: 8
Ingredients: 1 tablespoon extra-virgin olive oil; 1 pound ground turkey or chicken (I used 93% lean ground turkey); 1 medium yellow onion, diced; 1 cup uncooked quinoa; 2 (10-ounce) cans Old El Paso Enchilada Sauce (mild or medium; I used medium); 1 (15-ounce) can black beans, drained and rinsed; 1 (15-ounce) can diced fire-roasted diced tomatoes in their juices; 1 cup corn kernels, fresh or frozen; 1 red bell pepper, cored and diced; 1 green bell pepper, cored and diced; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 teaspoon garlic powder; 1 cup shredded Mexican blend cheese, divided; For serving: chopped fresh cilantro, diced avocado, chopped green onion, sour cream or plain Greek yogurt

Crock Pot Mexican Casserole was pinched from <a href="https://www.wellplated.com/crock-pot-mexican-casserole/" target="_blank" rel="noopener">www.wellplated.com.</a>

"Super easy and DELICIOUS Crock Pot Mexican Casserole with quinoa, black beans, and ground chicken or turkey. Healthy, gluten-free comfort food!..."

INGREDIENTS

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1 tablespoon extra-virgin olive oil

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1 pound ground turkey or chicken (I used 93% lean ground turkey)

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1 medium yellow onion, diced

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1 cup uncooked quinoa

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2 (10-ounce) cans Old El Paso Enchilada Sauce (mild or medium; I used medium)

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1 (15-ounce) can black beans, drained and rinsed

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1 (15-ounce) can diced fire-roasted diced tomatoes in their juices

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1 cup corn kernels, fresh or frozen

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1 red bell pepper, cored and diced

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1 green bell pepper, cored and diced

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2 tablespoons chili powder

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1 tablespoon ground cumin

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1 teaspoon garlic powder

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1 cup shredded Mexican blend cheese, divided

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For serving: chopped fresh cilantro, diced avocado, chopped green onion, sour cream or plain Greek yogurt

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