Crock Pot Mexican Casserole

Warm up those bellies tonight with this tasty dinner idea! There is still time to make this! I guarantee the whole #Fam will #LOVE!

Makes 5 servings

Ingredients:

• 1 Tbsp avocado oil, or extra-virgin olive oil
  
• 1 lb. ground lean turkey or chicken
  
• 1 red onion, diced
  
• 1 cup uncooked quinoa
  
• 2 cups organic chicken broth
  
• 15-ounces black beans, or kidney beans drained and rinsed
  
• 1 (15-ounce) jar fire roasted diced tomatoes
  
• 1 cup corn kernels, fresh or frozen
  
• 1 red bell pepper, diced
  
• 3 celery stalks, diced
  
• 2 Tbsps chili powder
  
• 1 Tbsp ground cumin 
• 1 tsp garlic powder
  
• 1/2 cup shredded cheese, divided
  

Optional Toppings:

• chopped fresh cilantro or parsley
  
• diced avocado
• chopped green onion
• Greek yogurt

Instructions:

Heat the oil in a large skillet over medium high.

Add the turkey, chili powder, ground cumin seed and garlic powder.

Cook and stir, breaking up the meat as you go, until no longer pink, about 5 minutes.

Season with sea salt and pepper, then transfer the meat to the bottom of a large slow cooker

Add in the dry quinoa, beans, corn, bell pepper, celery, onion, and tomatoes.

Pour in the chicken broth, then stir to combine.

Cover and cook on HIGH for 2-3 hours or LOW for 5-6 hours, until the liquid is absorbed and the quinoa is tender.

Remove the lid and stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top.

Cover and cook on HIGH until the cheese melts, about 10 to 15 minutes.

Serve hot with any desired toppings.

Enjoy!

❤Rachel

Crock Pot Mexican Casserole Recipe

December 13, 2017

by Rachel Maser - CleanFoodCrush

Category Dinner Food Prep

Ingredients

• 1 Tbsp avocado oil, or extra-virgin olive oil
• 1 lb. ground lean turkey or chicken
• 1 red onion, diced
• 1 cup uncooked quinoa
• 2 cups organic chicken broth
• 15-ounces black beans, or kidney beans drained and rinsed
• 1 (15-ounce) jar fire roasted diced tomatoes
• 1 cup corn kernels, fresh or frozen
• 1 red bell pepper, diced
• 3 celery stalks, diced
• 2 Tbsps chili powder
• 1 Tbsp ground cumin
• 1 tsp garlic powder
• 1/2 cup shredded cheese, divided

Optional toppings: chopped fresh cilantro or parsley, diced avocado, chopped green onion, Greek yogurt

Instructions

1. Heat the oil in a large skillet over medium high.
2. Add the turkey, chili powder, ground cumin seed and garlic powder. 
3. Cook and stir, breaking up the meat as you go, until no longer pink, about 5 minutes.
4. Season with sea salt and pepper, then transfer the meat to the bottom of a large slow cooker 
5. Add in the dry quinoa, beans, corn, bell pepper, celery, onion, and tomatoes.
6. Pour in the chicken broth, then stir to combine. 
7. Cover and cook on HIGH for 2-3 hours or LOW for 5-6 hours, until the liquid is absorbed and the quinoa is tender. 
8. Remove the lid and stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top.
9. Cover and cook on HIGH until the cheese melts, about 10 to 15 minutes. 
10. Serve hot with any desired toppings. Enjoy!

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