Crock Pot Mexican Casserole
yield: 8
total time: 195 minutes
Ingredients
- 1 tablespoon virgin olive oil extra-
- 1 pound ground turkey or chicken, I used 93% lean ground turkey
- 1 yellow onion medium, diced
- 1 cup quinoa uncooked
- 20 ounces Old El Paso Enchilada Sauce mild or medium; I used medium
- 15 ounces black beans drained and rinsed
- 15 ounces fire-roasted diced tomatoes diced, 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 mexican blend cheese shredded, divided
- green onion
- sour cream
- chopped fresh cilantro
- avocado
Nutrition
- Calories : 360 calories
- Carbohydrate : 31 grams
- Cholesterol : 65 milligrams
- Fat : 15 grams
- Fiber : 7 grams
- Protein : 24 grams
- SaturatedFat : 6 grams
- Sodium : 690 milligrams
- Sugar : 4 grams
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