| |
This casserole is made the Mexican way with ground chicken or turkey, black beans and quinoa. It’s delicious and easy to make.
Preparation time: 10 minutes
Cooking time: 3 hours 15 minutes – high; 6 hours 15 minutes – low
Servings: 8
Ingredients:
1 lb. ground turkey or chicken
1 tbsp extra-virgin olive oil
1 medium yellow onion, chopped
2 (10 oz.) cans enchilada sauce
1 cup uncooked quinoa
1 (15 oz.) canned black beans, drain then rinse
1 (15 oz.) canned chopped fire-roasted tomatoes + juices
1 cup fresh or frozen corn kernels
1 green bell pepper, cored then chopped
1 red bell pepper, cored then chopped
2 tbsp chili powder
1 tsp garlic powder
1 tbsp ground cumin
1 cup shredded Mexican blend cheese, divided
For serving: chopped avocado, chopped fresh cilantro, diced green onion, plain Greek yoghurt or sour cream
Directions:
1. In a Dutch oven or a large skillet, heat olive oil over medium high heat. Add the turkey and onion then cook for about 5 minutes, stirring and breaking up the turkey until it is no longer pink. Now, transfer the turkey to a large slow cooker.
2. In the slow cooker, add the quinoa, black beans, enchilada sauce, corn, tomatoes, red and green bell pepper, cumin, chili powder, garlic powder and ½ cup of water.
3. Stir everything together to combine then cover and cook on low setting for 5 to 6 hours or on high setting for 2 ½ to 3 hours or until the quinoa becomes soft and the liquid has absorbed.
4. Remove the lid then stir. Taste then adjust seasonings as you like. Stir in ½ cup of the shredded cheese then sprinkle the rest of the cheese on top.
5. Cover then cook on high setting for about 10 to 15 minutes until the cheese melts. Serve immediately with any preferred toppings.
To make ahead: Sauté the turkey and onions the previous day. Dice the peppers as well then store in separate containers in the refrigerator. When ready to cook, add to the slow cooker then cook according to the directions.
Storage tip: Freeze leftovers for 3 months or refrigerate for up to 4 days. When ready to eat, thaw overnight in the refrigerator then gently reheat in a casserole dish, covered in the oven or in the microwave.
