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Crock Pot Mexican Casserole Recipe

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!