Hello, I’m Jane. Today, we’re going to make quinoa enchilada casserole - slow cooker recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a little 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 foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Quinoa Enchilada Casserole - Slow Cooker is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook quinoa enchilada casserole - slow cooker using 16 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Quinoa Enchilada Casserole - Slow Cooker:
- Prepare 1 tbsp. olive oil
- Get 1 lb. ground turkey (or ground beef or ground chicken)
- Take 1 small yellow onion, diced
- Make ready 2 bell peppers, diced
- Prepare 2 cloves garlic, minced
- Get 1 cup uncooked quinoa, rinsed
- Make ready 2 cans (10 oz.) red enchilada sauce
- Get 1 can (15 oz.) black beans, drained and rinsed
- Take 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
- Prepare 1/2 cup water or unsalted chicken broth
- Make ready 1 tbsp. chili powder
- Get 2 tsp. ground cumin
- Make ready 1 tsp. garlic powder
- Make ready 1 tsp. brown sugar
- Prepare 1/2 tsp. each salt, pepper, smoked paprika
- Prepare 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’s going to wrap it up for this exceptional dish quinoa enchilada casserole - slow cooker recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
