Crock Pot Mexican Casserole { Warm up those bellies tonight with this tasty din…

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 }
“This was so freakin’ good!” -Kelly Woods
“Excellent Recipe–definitely a keeper!!!!!”
-Tamara Krumm
makes about 4-5 servings
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

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!
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My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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