Hi, I’m Kate. Today, I’m gonna show you how to make quinoa enchilada casserole - slow cooker recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Quinoa Enchilada Casserole - Slow Cooker Recipe
Quinoa Enchilada Casserole - Slow Cooker is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Quinoa Enchilada Casserole - Slow Cooker is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. 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:
- Get 1 tbsp. olive oil
- Prepare 1 lb. ground turkey (or ground beef or ground chicken)
- Make ready 1 small yellow onion, diced
- Make ready 2 bell peppers, diced
- Get 2 cloves garlic, minced
- Prepare 1 cup uncooked quinoa, rinsed
- Get 2 cans (10 oz.) red enchilada sauce
- Make ready 1 can (15 oz.) black beans, drained and rinsed
- Prepare 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
- Take 1/2 cup water or unsalted chicken broth
- Prepare 1 tbsp. chili powder
- Prepare 2 tsp. ground cumin
- Get 1 tsp. garlic powder
- Prepare 1 tsp. brown sugar
- Make ready 1/2 tsp. each salt, pepper, smoked paprika
- Get 1 cup shredded cheese of choice, divided
Instructions 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’s going to wrap it up with this distinctive dish quinoa enchilada casserole - slow cooker recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
