Crock Pot Mexican Casserole

I’m beginning to wonder if my appetite has some sort of homing beacon that orients itself toward Mexican food. If it’s been a few weeks since we’ve eaten it, the next time I enter the grocery store, I’ll find myself drifting toward the enchilada sauce and chili powder, as if being pulled by an invisible string connected to the end of my grocery cart. Such was the case the week I made this Crock Pot Mexican Casserole. My homing beacon called, and this healthy Mexican slow cooker recipe answered!

Super easy and DELICIOUS Crock Pot Mexican Casserole with quinoa, black beans, and chicken or turkey. Healthy comfort food, gluten free, and our whole family LOVES it! Recipe at | @wellplated

I attribute my regular cravings for Mexican flavor to my mother, who I’m convinced needs a dose of Mexican food at least twice a week in order to maintain her equilibrium.

Growing up, at least 50% of the meals we ate out were Mexican…or “Mexican” depending upon how strictly you define the term.

During summer vacation when my sisters and I were out of school, we’d cruise the Hispanic area of town, stopping at whichever eatery looked the most legitimate for lunch. The less English visible in the windows, the better.

If we were running errands and needed to make a quick stop, nine times out of 10, we’d pick a place where I could order some version of chicken enchiladas.

On Sundays after church, we frequented our city’s local version of On the Border.

Our traditional Christmas night dinner? My grammy’s Green Chile Chicken Enchiladas.

Clearly, the love of Mexican food spans generations.

Slow Cooker Healthy Mexican Casserole with quinoa, ground turkey, and black beans. Easy gluten free recipe and our whole family loves it! The crock pot does the work. Recipe at | @wellplated

Now, I will not for a second pretend that the Mexican recipes I make at home, such as this Crock Pot Mexican Casserole, are authentic, but that doesn’t mean they aren’t delicious.

Like the more authentic Mexican food that inspired it, this ground turkey slow cooker casserole is the right mix of comfort and freshness.

The spices are rich but not overpowering, and like my other slow cooker Mexican recipes, from Taco Casserole to Slow Cooker Chicken Enchilada Soup, it’s a complete crowd pleaser every time I serve it.

Cheesy Healthy Crock Pot Mexican Casserole with quinoa, black beans, fresh veggies, and ground chicken or turkey. Easy DELICIOUS comfort food! {gluten free} Recipe at | @wellplated

This particular Mexican casserole recipe is ultra easy to make, reasonably healthy, and offers the convenience you are seeking when you pull out your crock pot.

No, you won’t find this crockpot enchilada recipe on an actual Mexican restaurant menu, but when your family is clamoring for second helpings, you’ll be too busy congratulating yourself on serving an easy meal that’s loaded with fiber and protein to worry about that small detail.

Crock Pot Mexican Casserole with Quinoa, Black Beans, and Ground Turkey. An easy, healthy slow cooker recipe. Gluten free, healthy comfort food!

A few key ingredients make this Crock Pot Mexican Casserole:

  1. Extra satisfying and
  2. Extra simple to prepare.

On the fill-you-up front, we have black beans, quinoa, and ground turkey. All three pack mega fiber and protein, which means this Crock Pot Mexican Casserole will keep you satisfied long after it is served.

Easy and DELICIOUS Crock Pot Mexican Casserole with quinoa, black beans and ground turkey or chicken. Healthy, gluten free, and everyone LOVES it! Recipe at | @wellplated

If you or your family prefer, you can use ground chicken to make slow cooker Mexican casserole chicken or use lean ground beef. To fit the recipe into your collection of crockpot vegetarian recipes, replace the meat with extra black beans.

This healthy Mexican slow cooker recipe yields a generous amount, but the leftovers reheat like a dream.

For those interested in meal prep, you can sauté the ground meat and chop the veggies in advance, then just dump everything into the crock pot whenever you are ready to make it.

This Crock Pot Mexican Casserole also freezes exceptionally well.

Easy Slow Cooker Mexican Casserole with ground turkey, quinoa, and black beans. A healthy crock pot casserole that’s gluten free! Recipe at | @wellplated

Make this recipe tonight, then stow some away for the next time you need a fast, healthy dinner…or for when your own Mexican craving strikes!

What to Serve with Crock Pot Mexican Casserole:

  • This meal is really a slam-dunk all-in-one, so you don’t have to put something on the side. That said, I do always love to add a green veggies. This would be excellent with a simple green salad, sautéed spinach or kale, or oven-roasted brussels sprouts.

Recommended Tools to Make Crock Pot Mexican Casserole:

  • Slow Cooker. Be sure it is at least 6 quarts (you could maybe squeeze it in a 5 quart, but I haven’t tried). For a 3-quart slow cooker, reduce the recipe by half.

More Mexican Chicken Recipes You’ll Love:

Watch How to Make Crock Pot Mexican Casserole (1-minute):

5 / 5 (36 Reviews)
Did you make this recipe?
Leave a review »

Crock Pot Mexican Casserole

Super easy and DELICIOUS Crock Pot Mexican Casserole with quinoa, black beans, and ground chicken or turkey. Healthy, gluten-free comfort food!

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 3 hours or 6 hours

Total Time: 3 hours, 15 minutes (on high); 6 hours, 15 minutes (on low)


  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground turkey or chicken (I used 93% lean ground turkey)
  • 1 medium yellow onion, diced
  • 1 cup uncooked quinoa
  • 2 (10-ounce) cans red enchilada sauce (mild or medium; I used medium)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can fire-roasted diced tomatoes in their juices
  • 1 cup corn kernels, fresh or frozen
  • 1 red bell pepper, cored and diced
  • 1 green bell pepper, cored and diced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1 cup shredded Mexican blend cheese, divided
  • For serving: chopped fresh cilantro, diced avocado, chopped green onion, sour cream or plain Greek yogurt


  1. Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.
  2. To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
  3. Remove the lid and stir. Taste and adjust any seasonings as desired. 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.
  • Make it ahead: You can sauté the turkey and onions up to 1 day in advance and chop the peppers 1 day in advance as well. Store in the refrigerator in separate containers, then add to the slow cooker according to the directions when ready to cook.
  • Store leftovers in the refrigerator for up to 4 days or freeze for 3 months. Let thaw overnight in the refrigerator and reheat gently in the microwave or in a casserole dish, covered, in the oven.
  • If you prefer not to use canned enchilada sauce, you can make your own homemade. I don’t have a homemade version on my site but have heard great things about this recipe.
All images and text ©/Well Plated.

Nutrition Information

Serving Size: 1 (of 8)

  • Amount Per Serving:
  • Calories: 318 Calories
  • Total Fat: 11g
  • Saturated Fat: 4g
  • Cholesterol: 58mg
  • Sodium: 956mg
  • Carbohydrates: 32g
  • Fiber: 6g
  • Sugar: 6g
  • Protein: 20g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Super easy and DELICIOUS Crock Pot Mexican Casserole with quinoa, black beans, and chicken or turkey. Healthy comfort food, gluten free, and our whole family LOVES it!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. I think we have the same tastebuds, because I totally agree! There’s something about Mexican food that’s just SO comforting and delicious. Putting this on my list to make! :)

  2. We don’t have great Mexican restaurants near us and that makes me sad! I’m trying this recipe for sure.

  3. This looks fantastic!! I am absolutely going to try this out!

  4. Looks amazing! Im making it this weekend!

  5. I think I will try this. It sounds so good and it’s easy since you can do it one day ahead! Thank you for the wonderful recipes. 

    Rating: 5
    • I like the make-ahead option too, Hazel! Thank you for your kind words about my recipes, and I hope you enjoy this casserole!

  6. Looks delicious! Make sure you take the leftovers, roll them up in tortillas, pour enchilada sauce over that, then top with cheese and bake. Remember, I am still the casserole queen!

  7. This would be such a massive hit here, the perfect weekend family dinner!

    Rating: 5
  8. Very nice, I will have to make this! (:

  9. Shawnna Griffin Reply

    hey girl- this looks amazing! I love mexican food!

  10. This was a great dinner! We didn’t have fire roasted tomatoes so used a jar of trader joes no salt added fire roasted salsa, but will try it with just tomatoes next time.  Its all packed up with some multigrain tortilla chips for my husbands lunch tomorrow, thanks for a yummy meal that’ll last all week!

    • Hi Rupa! I’m so glad you enjoyed the recipe. Thanks for sharing your feedback—and I hope you love the leftovers too!

  11. Just made this last night and had to report back (yet again!) that this was DELICIOUS! This will definitely go into our regular rotation. And so easy which I love. Thanks again for a great recipe.

    • Liz, I’m so glad the recipe was a hit! I really appreciate your taking the time to leave this awesome feedback!

  12. Hi, this looks wonderful! Do you think that I could substitute the quinoa with uncooked rice and cook it in the slow cooker for the same length of time?  Thanks for your terrific recipes!

    • Hi Lynn! I’m afraid I can’t say for certain, as I only tested the recipe with quinoa. Generally because different grains have different cook times and require different amounts of liquid, you can’t always swap directly, and you would be experimenting. I suggest you compare the liquid ratios and cooking times of the rice you’re considering to quinoa, then adjust from there. If you decide to play around with the recipe, I’d love to hear how it goes.

      • I’ve just made this and it was delicious, thank you. I didn’t have quinoa so tried it with brown rice. I added 1 cup of rice and 1 cup of water rather than the 1/2 cup of water in the recipe. I cooked on high for 3 hours, about halfway through I added another cup of water as it needed it. At the end of cooking time it was perfect, rice cooked though. When I do this again I will just add the 2 cups of water at the start

        • Laura, thanks so much for giving the recipe a try and reporting back how it went with brown rice! I’m happy to hear you enjoyed it!

    • Did you make this with rice? If so I’d love to know what adjustments you made. We are not quinoa fans. Thanks!

      • Hi there, no, I haven’t had a chance to make this with rice yet. It is in my pile of recipes to try. Once I do make it, I will report back!

  13. Made this last night!! Delicious.  I may make nachos tonight with the left overs.   It was almost like the turkey quinoa sweet potato chili recipe you have posted.  I love how healthy they both are!! 

    Rating: 5
    • Thanks for taking the time to leave this awesome review, Natasha! I’m so glad to hear you enjoyed the casserole, and I love the idea of repurposing the leftovers into nachos!

  14. How many grams are in each serving?

    • Hi Nick, unfortunately, I don’t have a weight measurement for each serving, but if you mean the nutrition information per serving, that’s listed below the recipe!

  15. Entered this recipe in a crockpot cook-off and won first prize! The avocado topping sealed the deal for me. Thanks for sharing it!

    Rating: 5
    • WOW Elizabeth! I am so happy to hear that this recipe had crowd approval. Thanks for letting me know and leaving this wonderful review. I’m so glad you all loved it!

  16. Very tasty! Healthy, incredibly filling and easy to prepare. Do you think it could be done with raw chicken instead of cooked turkey?

    Rating: 5
    • Hi Alison, yes you can use chicken! You could experiment by adding whole raw chicken breasts to the crock pot, adjusting the cooking time, and then either dice or shred the chicken once it’s done. The safest bet with how the recipe was tested, though, is to swap ground chicken and follow the directions, because I 100% know that will come out.

  17. This was excellent! We omitted the meat to satisfy vegetarians in the family.  Everybody loved this dish and even begged for the leftovers.  The quinoa seems to give this dish some body that might otherwise be missing without meat. Will definitely make this again! 

    Rating: 5
    • Mary, I’m so glad this recipe was a winner! Thanks so much for trying it out and taking the time to leave this nice review!

  18. Excellent! Made exactly as recipe noted except I used one mild and one medium can of enchilada sauce. This one’s a sure keeper. Hubby suggested I could even but some in a blender with the cilantro and make a hot mexican dip. Dual purpose recipe…

    • That sounds like a great idea, Deb! Thanks so much for taking the time to share how the recipe went—I’m happy to hear you enjoyed it!

  19. Was super excited for this recipe; I even took my insert out and put it on the stove top. After a minute the darn thing cracked and is leaking =[. Hungry and hopeless…

    • Oh no, Matt! Only certain slow cookers have inserts that are okay to use on the stovetop, so perhaps yours was one that wasn’t. I hope you were still able to find something delicious to eat and can give this recipe a try again soon!

  20. This was great, I made it for father’s day. Everyone loved it.

    Rating: 5
    • I’m so excited to hear you enjoyed it, Lori! Thank you so much for giving it a try and reporting back!

  21. Very easy, and very good!

    Rating: 5
  22. What is the amount per serving? It’s blank above in the nutritional facts. Thiss is delicious and my whole family loves it. Thanks!

    • Hi Emily! I am so happy you all love this! I didn’t measure it cup for cup, but it was calculated based on 1/8 of the recipe, since this yields a generous amount. Thanks for trying the recipe and letting me know how it came out for you!

  23. I prepared this tonight for dinner quests tomorrow. I put it in the freezer because you said it freezes well. Can I just put it on the crock pot or should it defrost first? I’m assuming it may take a little longer if it’s frozen.

    • Nancy, is it already cooked? If yes, I would let it thaw overnight. You could reheat in the oven in a casserole dish (best option so that the quinoa doesn’t over cook), microwave individual servings (also works well, though maybe not ideal for guests), or reheat in the crock pot (probably my last choice, since it will reheat slowly and again, might overcook). I hope you all enjoy it!

  24. Really easy and yummy! I added fresh squeezed lime to give it a little more flavor. I’ll make again and its great for leftovers!
    Thanks for another yummy, healthy, easy recipe!

    Rating: 5
    • Sara, the extra lime sounds delicious! Thanks so much for giving the recipe a try and for taking the time to write this awesome review!

  25. Made this last night! Will definitely be going into my rotation! It was so good and so healthy! I can’t wait to try out more of your recipes! 

    Rating: 5
    • Krystin, I’m so happy to hear you enjoyed this recipe! Thanks so much for taking the time to leave this awesome review.

  26. This was super tasty! My husband liked it, and 2/3 of my toddlers did too! I topped with all your suggested topping and the Greek yogurt in place of sour cream, guacamole and it was yummy! 

    Rating: 5
    • YAY Amanda, I’m so happy to hear the recipe was a hit for your family! Thanks so much for sharing how you served it and for reporting back. :)

  27. Seriously, I have never left a reply EVER to a recipe before but this was SO AMAZING I just had to! My man is out of town for work so I was looking for a healthy meal I can eat every night this week (hey I’m on a budget lol). I just made this and it is SO delicious! I used green sauce instead of red, just my preference, and put some in a couple of tortillas. Wow, I definitely won’t get bored having this for dinner every night this week! Thank you so much for sharing! Also, I’m on weight watchers and this was a perfect meal to work into my plan! You rock!

    Rating: 5
    • WOOHOO Cass! I’m so glad to hear this recipe is a winner for you! Thank you so much for giving it a try and taking the time to report back. :)

  28. Does it matter on the quart size of the crockpot? I have a 4 quart 

    • Hi Liza! I’m afraid I’ve only tested this in a larger crockpot, so I can’t guarantee results for a smaller one. I’d suggest cutting the recipe down by about 3/4 and watching the cooking time, since it might cooker faster/slower, depending on your model. I hope you enjoy the recipe if you do try it!

  29. If I weren’t to add quinoa what would be the cook time? I have pre-made rice I was going to heat up and just throw in. Thanks!

    Rating: 5
    • Hi Alyssa, the rice should be fine to add toward the very end, but the liquid ratios will need to be adjusted, likely significantly less since there is no quinoa to absorb it. You are welcome to experiment, but I’m afraid I can really only vouch for quinoa, since that’s how the recipe was tested. It may not need quite as long timing-wise since there’s no grain to cook.

      • I’m probably going to leave out the water and maybe a little bit of the tomato juices. Hubby just isn’t a fan of quinoa at all but I can’t wait to make this later this week! 

        • Hi, if it helps, I made it as the recipe stated, but with minute rice. I did 1 cup rice and the 1/2 cup of water already in the recipe.   I did 4 hours on high. My hubby doesn’t like quinoa either. Not quite as much body as pictured, but got two thumbs up. 

  30. Loved this! Wondering if I can double this? I have a large crowd coming for dinner tonight, and this would be a great easy dinner!

    Rating: 5
    • Hi Stacy! I think that would be pretty risky, because the lasagna would get so tall, it would be too thick to cook properly. Is there a second crockpot you can borrow? I bet that would be your best bet! You could also try experimenting with doing one in the crockpot and one in the oven. I haven’t tried this myself, but would imagine you could bake it in the oven until hot and bubbly. If you do try the recipe, I hope you all love it!

  31. Hey there! I’m not generally one to comment but you may want to put a disclaimer that not all crock pot inserts can be placed directly on the stove to brown your meat. I ended up with a broken crockpot and the worst mess of my life. Smelled like it would have tasted amazing though 😂😂

    • Hi Rebecca, the recipe doesn’t actually specify to do this, but to use a skillet or Dutch oven for the stovetop part. Some crockpots are designed to allow stovetop cooking with the insert, so if that’s something your model claimed to be able to do, it definitely sounds like a manufacturing default! I hope you love the recipe if you do give it another try!

  32. Just made this with ground chicken and with no quinoa, then put it in a wrap! It was SO GOOD!!! 10/10 would make again.

    Rating: 5
    • That’s a delicious idea to put it in a wrap, Holly! Thanks so much for taking the time to give this recipe a try.

  33. Made this today using hamburger meat and subbed pinto bean for the black beans.  Black beans don’t always agree with me!  This was a hit!  My family loved it.  Some leftovers I plan to use on nachos!  Thanks so much for a great recipe!

    Rating: 5
  34. I work for the fire department and made this meal several times for a crew of 5 and it was awesome. Had at least two cups of left overs each time for lunch. Love the recipe and will definitely be continually making it again.

    Rating: 5
    • Bryce, I’m so glad to hear this recipe is a hit! Thank you so much for taking the time to give it a try and report back.

  35. I am, once again, thrilled with another one of your recipes! This one was fantastic! It came out perfectly and it was soooo easy! I was glad it made a lot so, I had plenty for leftovers!

    Rating: 5
    • YAY Kate, thank you so much for taking the time to leave this awesome review! I’m so happy to hear that you loved the recipe. :)

  36. What would you add instead of the meat to make it vegetarian…or can I just omit the meat all together?

  37. How would you adapt this for an Instant Pot?

    • Catherine, I don’t have an instant pot yet, so I’m afraid I don’t know! I’d suggest following online instant pot conversion guidelines for similar recipes.

  38. I came across this recipe while searching for some decently healthy crockpot recipes. After browning the turkey I sautéed the onion and green pepper in the remaining oil and turkey flavoring. I used avocado oil because it has a higher smoke point when compared to olive oil. Pretty much followed everything else. A little squeeze of lime juice before serving really bring it to life. Erin, you are spot on with this recipe! Dinner for the second night and it will be lunch tomorrow. I will definitely be back for some more goodness from you!

    Rating: 5
  39. Can you tell me how spicy this is!  We love Mexican here, but my kids don’t always like the spice!  Thanks!  

    • Hi Christine, this recipe isn’t too spicy, especially if you make sure to use mild enchilada sauce. The spice level can also depend on the type of chili powder you have too, so you may want to give yours a taste to see how spicy it is!

  40. I just made this and it is amazing and so simple to make!! My question is, can I make this recipe (possibly as a casserole) with cauliflower rice instead of quinoa to reduce calories?

    Rating: 5
    • Hi Kelsey, I’ve only tried this recipe with quinoa, so making it with cauliflower rice would be an experiment. The liquid ratios will need to be adjusted, likely significantly less since there is no quinoa to absorb it. You are welcome to experiment, but I’m afraid I can really only vouch for quinoa, since that’s how the recipe was tested. It also may not need quite as long timing-wise since there’s no grain to cook.

    • Did you ever try making it with cauliflower rice? I was thinking of experimenting with it this weekend but don’t want to end up with a liquidy mess

  41. Hey! This sounds so delicious can’t wait to make it! Question though how much is one serving size I.e. 1 cup etc. just curious! Thanks!! 

    • Hi Samantha, unfortunately, I didn’t measure each serving, so I’m not sure what the exact measurement is. I calculated 8 servings from the dish, so if you’re interested in knowing the exact portions, I’d eyeball one-eighth of the dish and measure that! I hope you enjoy the recipe!

  42. This recipe is amazing!!! I used fresh chicken instead of group and topped with lime, fresh avacados, tomatoes. Yum yum!!!! Thank you for this.

    Rating: 5
  43. I am going to try this in my instant pot tonight! I will let you know how it turns out! Looks delish!

  44. Theresa Patten-Koeckert Reply

    we loved this recipes! I swapped it it the chili power with paprika to make it less spicy so the kids were able to eat it as well… 

    Rating: 5
  45. Hi Jackie, I’m sorry to hear the recipe wasn’t quite to your taste! I haven’t heard from other readers before that the recipe came out bland, so I’d recommend checking your chili powder to make sure it’s fairly fresh—sometimes spices can lose their potency if they’ve been stored for a while! You can also add a little more chili powder, cumin, and garlic powder to taste. Another reader added some fresh squeezed lime, which would also be delicious!

  46. Melissa Kauzlarich Reply

    Made it this morning for the first time. Just got home from work and the quinoa just looks like little white worms. It’s not plump or anything like rice would be. I’ve never used quinoa before, is this to be expected? It’s been cooking on low for 6 hours.

    • Hi Melissa, were the grains soft when you tried them? If so, they were cooked! If they were still crunchy or hard and there was still a ton of excess liquid in the crock pot, then something happened. The white “worms” you see are normal and are part of the quinoa seed, and they become more visible when the quinoa is cooked. I hope you enjoyed the recipe!

  47. This was delicious and easy. My 4 year old even commented that the house smelled so good. Thanks!

    Rating: 5
  48. Yummy! I was afraid the 2 Tablespoons of Chili Powder would be too spicy, but it wasn’t. Just flavorful.
    Also, I rinsed and drained the quinoa before adding as I had read somewhere that quinoa could have a bitter or sour taste if not rinsed.
    Add the casserole with corn chips and it was a very tasty dinner.
    Thank you for such an enjoyable, easy recipe!

    Rating: 5
  49. Sounds lovely but I don’t think I’ll be able to find fire roasted tomatoes in the UK. Can you suggest any alternatives? Also do you think the dish would work without the cheese? Thanks

    • Hannah, you can make these with regular diced tomatoes! As far as the cheese, that is personal preference. I think you could safely use half the amount. If you want to omit it, the recipe will still come out, but won’t have quite as much flavor. If you try it, I hope you enjoy it!

  50. Zoe Jean Kingsley Reply

    Amazing! I used organic no salt canned goods to reduce the sodium and didnt add any salt extra. Also put in 2 jalapenos just to add some spice. Perfect easy dish that tastes wonderful.

    Rating: 5
  51. If i want to omit the corn, do you think that will matter? Do i need to replace it with something, maybe more black beans?

    • Hi Jennifer, yes you can omit the corn if you prefer! I would add a little more black beans or some additional chopping bell pepper, but it would probably still turn out without replacing it. I hope you enjoy the recipe!

  52. This was awesome! Substituted a can of mild green chilies instead of corn but otherwise followed the recipe – will definitely make again 

    Rating: 5
  53. Great go-to recipe that meets the various needs and palates in my household–gluten free, filling, full of flavor. Thank you!

    • Maureen, I’m so glad to hear this recipe is a winner for your household! Thanks so much for taking the time to leave this nice review!

  54. DELICIOUS! I found this recipe 5 days ago. We tried it today for dinner and IT WAS A HIT!!
    I made mine a meatless dish by using Beefless Ground Crumbles…no one knew LOL! I despise cooking and it was so easy and painless for me.
    Will definitely make again SOON!

    Rating: 5
  55. Total yumminess!  Super simple and hearty. I substituted 1 cup minute rice for the quinoa, I kept the water/liquids the same and I let it go 4 hours on high (mostly because that is one of my options on my crock/pot 😉). Other than that (and a tad less chili powder for my hubbies taste buds), I stayed true to the recipe. Thank you for sharing!  Going into my slower cooker go to recipes for sure. ❤️😊

    Rating: 5
  56. Our new family favourite, have cooked this  several times so tasty and easy!

    Rating: 5
    • HOORAY Brooke, I’m so happy to hear you found a new favorite! Thanks for taking the time to leave this awesome review!

  57. This was amaaaazing! I only had a red and an orange bell pepper so I used those and then we cut up a whole rotisserie chicken and added it to everything at the very end to warm through. Topped it with nonfat Greek yogurt, avocado, cilantro and a sprinkle of cheese. Cooking time was only three hours on high! My husband went back for seconds, so I know this is a winner….so comforting and full of flavor, will be adding this to our Fall/Winter repertoire. Thank you, Erin!

    Rating: 5
  58. Made this last night and it is fabulous. This is the 1st recipe I have made from Well Plated and I’m hooked. I’m very excited when I get a new recipe from this site. I had everything cooked and chopped the night before. My husband who is NOT a cook, put it all together for me in the crockpot at 3:00 and we were eating at 6:00. The taste was fantastic!! Very healthy, good for me on my weight watchers program, and my husband loved it. He is a very picky eater – nothing healthy, meat and potatoes guy, and he went back three times. After he was all done I told him it was a really healthy dinner and he just smiled.

    Rating: 5
    • HOORAY Sherri! I’m so happy to hear this recipe was a winner. Thank you so much for giving the recipe a try and taking the time to report back—I hope you find many more new favorite recipes too!

  59. This was so flipping good! My picky 6 year old even said she liked it..and that never happens.

    Rating: 5
  60. Hi Erin!

    I found your recipe when I was searching for Mexican Crock Pot recipes on Google. I don’t buy quinoa, do you think I could use amaranth in its place? Thanks!

    • Hi Kim, I have not tried amaranth in this recipe, so it’d be an experiment. If the liquid to grain ratio and time for cooking amaranth is similar to that of quinoa, I think you could give it a try. I’d love to know how it goes if you do decide to experiment.

  61. Hello! Making this for a potluck. Do you think it would keepp well on warm after cooked? We will be eating at different times. Thanks!

  62. It was a hit! First time I used quinoa. Much needed break from all the turkedy😊

    Rating: 5
  63. Looks like an awesome recipe. I don’t have a crock pot. Can this be made in oven or on stove top?

    • Hi Kathy, yes, I think it could be made in the oven! I would recommend baking it, covered, at 350 degrees F until hot and bubbly. I haven’t tried this myself, so you’d be experimenting, but I imagine it would work!

  64. hey girl- this looks so good!

  65. Oh my! this looks gorgeous and colorful! Cannot wait to try this.

  66. For me this was just ok. A lot of trouble for mediocre taste. I make a similar ingredient stove-top chicken version with Ortega taco seasoning, a little garlic salt and a can of Rotel tomatoes that only takes about an hour and has much more flavor. Sorry. Won’t be making this again. 

    Rating: 3
    • Hi Shayne, I’m sorry to hear you didn’t enjoy the recipe. As you can see from other reviews, many have tried it and enjoyed it very much, but I know everyone has different tastes. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish you would have loved this.

  67. Do you have to stir this while cooking?

    • Hi Sarah, no, after assembling the recipe, you don’t have to stir during the main cooking time, just in step 3 before adding the cheese. I hope you enjoy!

  68. Excellent recipe. Our entire family liked it! Thanks for posting it! I do wish I had counted out the servings to then quantify how much is each serving…eg. 1 cup? 2 cups? In this way, I could use the recipe for diet/portion control.

    • Chip, I’m glad the recipe was a hit with your family! Thanks so much for taking the time to leave this wonderful review!

  69. This sounds so delicious and comforting. Plus healthy, which is awesome for my healthy weekday meals. I love it! Mexican food is one of my favorites too. Living in San Diego, I’m lucky to have pretty regular access to good authentic Mexican. But when I cook, It’s typically not authentic :-)

  70. What is the serving size? Can’t wait to make It!

    • Hi Jamie, I didn’t measure it cup for cup, but a serving size is calculated based on 1/8 of the recipe, since this yields a generous amount. I hope you enjoy it!

  71. Can you just throw the uncooked turkey into the crockpot as well, or does it need to be cooked separate??

  72. Thanks for this wonderful recipe. You just made eating healthy easy and delicious! I followed the recipe except for subbing the ground turkey with ground chicken. I made this on the slow cook option in my Instant Pot. It was packed with flavor! I served this up alongside fresh avacado. 

    Rating: 5
    • You’re welcome, Lisa! I’m so happy to hear you enjoyed the recipe—thanks so much for sharing this awesome review and rating!

  73. Made a pot this past Sunday and I have to say, this is one of the best Mexican dishes I’ve ever eaten. I have never left a review for food recipes before, but wow this is amazing….

    Rating: 5
    • Austin, I’m thrilled to hear it! Thanks so much for giving the recipe a try and for taking the time to share this awesome review!

Leave a Reply

Your email address will not be published. Required fields are marked *