Recipe of Super Quick Homemade Quinoa Enchilada Casserole - Slow Cooker

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, quinoa enchilada casserole - slow cooker. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Quinoa Enchilada Casserole - Slow Cooker is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Quinoa Enchilada Casserole - Slow Cooker is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. 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:

1. Make ready 1 tbsp. olive oil
2. Make ready 1 lb. ground turkey (or ground beef or ground chicken)
3. Get 1 small yellow onion, diced
4. Make ready 2 bell peppers, diced
5. Get 2 cloves garlic, minced
6. Get 1 cup uncooked quinoa, rinsed
7. Prepare 2 cans (10 oz.) red enchilada sauce
8. Take 1 can (15 oz.) black beans, drained and rinsed
9. Make ready 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
10. Prepare 1/2 cup water or unsalted chicken broth
11. Make ready 1 tbsp. chili powder
12. Take 2 tsp. ground cumin
13. Prepare 1 tsp. garlic powder
14. Take 1 tsp. brown sugar
15. Take 1/2 tsp. each salt, pepper, smoked paprika
16. Make ready 1 cup shredded cheese of choice, divided

Steps to make Quinoa Enchilada Casserole - Slow Cooker:

1. 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 crumble it until it is no longer pink.
2. 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.
3. 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.
4. 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 is going to wrap this up for this special food quinoa enchilada casserole - slow cooker recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!