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Crock Pot Mexican Casserole

yield: 8 total time: 195 minutes
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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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