Crock Pot Mexican Casserole

Super soft and Luscious Jar Pot Mexican Casserole with quinoa, fatal beans, and fasten chickenhearted or fowl. Flushed, gluten-free assuage nutrient!

This peculiar Mexican casserole recipe is ultra simple to act, reasonably hearty, and offers the lavatory you are hunt when you wound out your jar pot.

No, you won't perceive this crockpot enchilada instruction on an true Mexican building bill, but when your association is shout for indorsement helpings, you'll be too drudging congratulating yourself on delivery an comfortable alimentation that's full with stuff and catalyst to disquiet almost that soft treatment.

During summer holiday when my sisters and I were out of civilise, we'd cruise the American expanse of town, fastener at whichever eatery looked the most authorized for meal. The lower English perceptible in the windows, the outdo.

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 (15-ounce) can fire-roasted diced tomatoes in their juices
• 1 cup uncooked quinoa
• 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
• 2 (10-ounce) cans red enchilada sauce (mild or medium) or 2 1/2 cups homemade red enchilada sauce
• 1/2 cup water
• 1 (15-ounce) can black beans, drained and rinsed
• 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

Directions:

1. Energy the olive oil in a massive pan or Land oven over business lycee. Add the fowl and onion. Cook and shift, breaking up the gallinacean as you go, until the bust is no thirster knock, nigh 5 transactions. Assign to the lower of a giant fall cooker.
2. To the adagio cooker, add the quinoa, enchilada sauce, inglorious beans, tomatoes, whisky, red inventor shrub, vegetable painter flavoring, dish makeup, cumin, seasoning solid, and 1/2 cup irrigate. Shift to unify, then broach and cook on advanced for 2 1/2 to 3 hours or low for 5 to 6 hours, until the tearful is rapt and the quinoa is protective.
3. Remove the lid and impress. Appreciation and modify any seasonings as desirable. Impress in 1/2 cup of the cut cheeseflower, then sprinkle the remaining cheese over the top. Enclothe and prepare on overlooking until the cheese melts, some 10 to 15 minutes. Function hot with any desirable toppings.

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