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!

dish of Crock Pot Mexican Casserole topped with melted cheese

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.

bowl of healthy Mexican casserole made in a slow cooker

About This Crock Pot Mexican Casserole

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.

slow cooker full of cheesy Mexican casserole with chicken

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.

ingredients in a crock pot to make a meatless Mexican casserole

How to Make the Best Crock Pot Mexican Casserole

A few key ingredients make this casserole extra satisfying and extra simple to prepare.

On the fill-you-up front, we have:

  • black beans
  • quinoa, and
  • ground turkey or chicken

All three pack mega fiber and protein, which means this Crock Pot Mexican Casserole will keep you satisfied long after it is served.

slow cooker filled with Mexican casserole with quinoa

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. (Another meal prep winner: Crock Pot Chicken and Rice!)

This Crock Pot Mexican Casserole also freezes exceptionally well.

Looking for a Mexican casserole you can make in the oven instead? Try my delicious Mexican Casserole recipe.

bowl filled with a Mexican casserole made in a slow cooker

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-Style Recipes You’ll Love

bowl of Crock Pot Mexican Casserole topped with melted cheese

Crock Pot Mexican Casserole

4.93 from 128 votes
Super easy and DELICIOUS Crock Pot Mexican Casserole with quinoa, black beans, and ground chicken or turkey. Healthy, gluten-free comfort food!

Prep: 10 mins
Cook: 6 hrs
Total: 6 hrs 15 mins

Servings: 8 servings

Ingredients
  

  • 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 cans red enchilada sauce (10 ounce cans) (mild or medium) or 2 1/2 cups homemade red enchilada sauce
  • 1 can black beans (15 ounces), drained and rinsed
  • 1 can fire-roasted diced tomatoes in their juices (15 ounces)
  • 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
  • 1/2 cup water
  • 1 cup shredded Mexican blend cheese divided
  • For serving: chopped fresh cilantro diced avocado, chopped green onion, sour cream or plain Greek yogurt

Instructions
 

  • 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.
  • 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.
  • 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.

Notes

  • 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.

Nutrition

Serving: 1(of 8)Calories: 318kcalCarbohydrates: 32gProtein: 20gFat: 11gSaturated Fat: 4gCholesterol: 58mgFiber: 6gSugar: 6g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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425 Comments

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  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! :)

        1. Hi Marilyn! I haven’t tried that swap myself, but a few readers have done it with brown rice and minute rice if you’d like to check out their comments and results. Since rice has a different liquid ratio and cook time than quinoa, it’s not a straight swap. If you decide to experiment, I’d love to hear how it goes!

        2. Hi Marilyn.  I now have the same question.  Locked in and no Quinoa in the cupboard.  Have the crockpot full of all the other ingredients and plan on serving over rice.  Have to make do these days.

          1. Hi Karen, I think the dish will still be tasty served over rice! I hope you enjoyed it!

  2. 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. 5 stars

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

  3. 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!

      1. Hi Brandy, if the filling is cold, you’d probably want to start with at least 30 minutes and cover with foil if the top starts to get too brown too quickly. If you do try this with leftovers, I’d love to hear how it turns out!

  4. 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!

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

  5. 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.

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

  6. 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!

    1. 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.

      1. 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

        1. 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!

      1. 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!

  7. 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!! 5 stars

    1. 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!

    1. 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!

  8. Entered this recipe in a crockpot cook-off and won first prize! The avocado topping sealed the deal for me. Thanks for sharing it!5 stars

    1. 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!

    2. Do you think I can double the recipe? If so, will the cooking time change? I know Crock-Pots should never be more than 3/4 full. Mine is a big one!

      1. Jubilyn, I worry that things might not cook evenly if the pot is too full; I’d suggest experimenting with 1.5 times the amount and see where that takes you.

  9. Very tasty! Healthy, incredibly filling and easy to prepare. Do you think it could be done with raw chicken instead of cooked turkey?5 stars

    1. 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.

  10. 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! 5 stars

    1. 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!

  11. 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…5 stars

    1. 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!

  12. 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…

    1. 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!

    1. I’m so excited to hear you enjoyed it, Lori! Thank you so much for giving it a try and reporting back!

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

    1. 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!

          1. Made this in the Instant Pot by putting at
            high pressure for 1 minute and letting natural release. Perfection.5 stars

          2. Thank you for taking the time to share your results, Julianne! I’m so happy you enjoyed it!

  14. 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.

    1. 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!

  15. 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!5 stars

    1. 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!

  16. 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! 5 stars

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

  17. 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! 5 stars

    1. 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. :)

  18. 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!5 stars

    1. 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. :)

    1. 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!

  19. 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!5 stars

    1. 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.

      1. 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! 

        1. 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. 

  20. 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!5 stars

    1. 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!

  21. 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 ??

    1. 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!

  22. 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.5 stars

    1. 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.

  23. 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!5 stars

    1. Pam, thanks so much for giving this recipe a try and for sharing your tweaks! I’m glad to hear you enjoyed it.

  24. 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.5 stars

    1. 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.

  25. 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!5 stars

    1. 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. :)

    1. 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.

  26. 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!5 stars

    1. Eric, this kind note means so much. THANK YOU. I’m so glad you loved the recipe, and I hope you love the next ones you try too!

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

    1. 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!

  28. 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?5 stars

    1. 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.

    2. 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

  29. 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!! 

    1. 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!

  30. This recipe is amazing!!! I used fresh chicken instead of group and topped with lime, fresh avacados, tomatoes. Yum yum!!!! Thank you for this.5 stars

  31. 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… 5 stars

  32. 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.

    1. 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!

  33. 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!5 stars

  34. 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

    1. 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!

  35. 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.5 stars

  36. 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?

    1. 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!

  37. This was awesome! Substituted a can of mild green chilies instead of corn but otherwise followed the recipe – will definitely make again 5 stars

    1. Amy, I’m so glad you enjoyed the recipe! Thanks so much for taking the time to leave this awesome review.

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

    1. 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!

  39. 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!5 stars

  40. 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. ❤️?5 stars

    1. WHOOO HOOOO! I am so happy to hear how much you enjoyed it Samantha. Thanks for taking time to leave this wonderful review!

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

  41. 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!5 stars

    1. HOORAY Molly, I’m so happy to hear this recipe was a hit! Thanks for sharing your tweaks and for taking the time to leave this wonderful review!

    2. That’s a great idea! I hit on this while looking for something for the day after Thanksgiving– we decorate that day. I could use this with leftover turkey!

  42. 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.5 stars

    1. 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!

  43. 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!

    1. 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.

  44. 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!

    1. 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!

    1. 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!

  45. 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.5 stars

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

  46. 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 :-)

    1. 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!

    1. Hi Brianna, the turkey needs to be cooked first, both for food safety and for flavor. I hope you enjoy the recipe!

  47. 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. 5 stars

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

  48. 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….5 stars

    1. 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!

  49. I can confirm it is amazing with ground beef. Can’t wait to take this to the next work pot-luck and impress everyone!5 stars

  50. This recipe is delicious! I forgot to buy corn when I went to the store for ingredients, so I substituted a can of hominy that I had in the pantry and it turned out great. Amazing recipe that is now a staple in the dinner rotation!5 stars

    1. Emily, thank you so much for leaving this awesome review and sharing your tweak! I’m so happy to hear the recipe was a hit!

    1. Hooray Brandi! I’m so happy to hear you enjoyed this recipe. Thanks so much for taking the time to leave this awesome review!

  51. I ended up making this in a pot in the oven and only putting the bell peppers in just before serving. It turned out better than I ever hoped it would! Even the fiancé loved it! Thank you!5 stars

  52. I’ve made this in the crockpot a few times and love it! I’m now the proud owner of an Instant Pot and wondered if you’ve tried it yet?5 stars

    1. Hi Carolyn, I have not yet tried this in the Instant Pot. If you’d interested in experimenting, I’d suggest following online instant pot conversion guidelines for similar recipes. I’d love to hear how it goes if you do decide to try!

    1. Hi! 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!

  53. Made this last night for the first time, it was awesome! Randomly found it online and it was perfect. Thank you so much for the recipe!!!! Will definitely be making it again.5 stars

    1. Kelly, I’m so glad to hear this was a hit for you! Thank you so much for taking the time to give it a try and report back!

  54. I made this recipe for my family and everyone loved it! Even my toddlers! It’s so easy and delicious!! 5 stars

      1. I absolutely never ever give feed back on my recipes that I try or purchases lol! However, this one was waaaaaaaay to perfect not to rave about! So thank you! FYI just found you on IG and I love how simple you make healthy food delicious! 

        1. Nancy, I’m so glad that this recipe was worthy of a review! I truly appreciate your taking the time to leave a rating, and I’m so happy to hear you loved it!

  55. This recipe is really great, Erin! I’ve tried making a big batch of it and took some to my workplace. My co-workers love it! I also like the fact that even if I store some in the fridge for a month, the food still tasted as delicious as I had it first.5 stars

    1. Emily, I am so so happy to hear this! Thank you so much for taking time to leave this wonderful review too. It is so helpful and really means a lot!

    1. Hi Sabrina! I’ve never tested the recipe this way. I’d start by halving it and seeing how that goes. If it works well and you appear to have extra room, you can try increasing to 1.5 times the next time.

    1. Hi Heaven, 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!

  56. After trying this recipe I can say this will definitely be my new go to meal! As a broke college student who never usually has time to cook, it’s great to find a recipe as easy, affordable, and delicious as this one! Plus it’s a well rounded meal all in one dish

  57. I made this for dinner about a month ago and was DELICIOUS!
    I am now making this again tonight, but I’m cooking it in a pot rather than crockpot. However while I was gone to the store my wife thought it was a chili so added stuff to it to make it taste like that. Hopefully she didn’t mess it up lol. But ah well c’est la vie.5 stars

  58. I’ve never reviewed a recipe before… But holy smokes this is good!!! Perfect for a meal when there are a thousand other things going on.5 stars

  59. Great Recipe! Instead of chili powder and cumin I sprinkled in some fajita seasoning mix, just my own preference and it was delish ! Love how many servings it makes, definitely going to make this a weekly meal.4 stars

    1. That’s a great idea, Erin! Thanks so much for taking the time to make the casserole and report back!

  60. Wonderful!  I made this for a church crockpot supper- there were 7 crockpots and this one was the only one that the entire pot was empty!  It is easy to make and healthy! 

    I’ve made it two times and making it several more times for company we have visiting this summer!  Very refreshing and tasty!   5 stars

    1. The empty dish at a potluck is always a great compliment, Carol! I’m so glad you enjoyed the recipe. Thank you so much for taking the time to report back!

  61. I’ve made this recipe 2 times, (I’m actually going to make it a 3rd time right after I write this review). Now, I’m no chef, but my hubby was for 15 years, and he LOVES when I make this. It’s flavorful, you can eat it in tortillas, eat it with chips, or just eat it out of a bowl! It’s very healthy and super easy to make. All in all, I love this recipe and I thank you very much for sharing! Keep the good recipes coming! :)5 stars

    1. Tori, I am thrilled to hear this is one of your favorites. Thank you also for taking time to leave a glowing review. It means so much and is so helpful to others considering the recipe.

  62. Hey! By how much do you think I should decrease the liquid in this dish if I want to make it without the quinoa? I tried it the original way and it’s delicious but I was hoping to make it as more of a filling for tacos next time! 5 stars

    1. Hi Allison! I am thrilled to hear you enjoyed this recipe and want to make it again :) I would suggest eliminating the water as a starting point – you could also try reducing some of the tomato juices from the fire roasted tomatoes or using 1/2 of the recommended enchilada sauce. Let me know how it turns out!!

    1. Hi Shannon! I don’t include sodium b/c I haven’t found an easy way to calculate it accurately. If you’d like to play around with it, you can use a free nutritional information calculator, such as myfitnesspal.com or Spark People.

  63. I just stumbled on this post but it does look great so I will try it soon. Not sure if anyone else commented on thi’s but when you mentioned the things loaded with protein and fiber you included turkey. No meats, poulty, or fish contain fiber. I’m sure you were more acknowledging the protein aspect of it in that part, but it’s important to distinguish that I think. Anyways, I am excited to try it! Thank you for sharing it.

  64. I made this over the weekend and absolutely LOVED it! My husband said that it was the best meal I’ve ever cooked and wants it added to the rotation! I forgot to add the cheese and it was STILL amazing!! I served it with avocado, sour cream and some fresh pico de gallo!5 stars

  65. I am planning on cutting the recipe in half because I am only cooking for myself and my boyfriend. If I did this, would I also have to cut the cooking time in half? or does that not matter??

    1. Holton, I’d suggest making it in a smaller crock pot if you can. I’ve never halved it, so I”m afraid I’m not positive on the cook time. I’d check it early, just to be safe!

    1. Megan, definitely ground beef! I actually cannot recommend the rice though, as it will alter the cooking time and liquid ratios.

  66. I just brought this dish (vegetarian version) to a potluck and got a lot of compliments. Several people even asked for the recipe. Delicious! Thank you.5 stars

  67. Hi! This looks delicious. Can you please provide cooking time for an Instant appt? I found this recipe by way of your Instant Pot Black Beans recipe. Thanks!

  68. I’m making this casserole over the weekend, if I have a 4.5 quart crock pot do I need to reduce the recipe at all?

    1. Brander, I would just to be safe. Try cutting it down by about 3/4. The cooking time should be similar. I hope you love it!

  69. Hi there,
    I’m making this tomorrow but need to turn the crockpot on around 9am and we won’t be eating until about 5:30pm. Should I just set for low for five hours then have it on warm for the rest of the time so it’s not cooking and just staying warm? Will it negatively affect the meal if I do that?

    1. Kristin, I’d suggest having it cook, then turn off. Then, you can rewarm your servings. That way, it won’t overcook the quinoa. I hope you all love the recipe!

  70. We are very-busy-20-somethings who consistently meal prep for the week. Your recipe is a STAPLE of our diets. The bowls are highly preferable to spending $12+ for something local but 1/2 as tasty and not nearly as healthy. Sometimes we go meatless, sometimes we experiment with salsas and veggies, and this recipe is ALWAYS delicious. Thank you!5 stars

  71. I live  in Australia and just came across this recipe and your blog! It’s amazing, thank you! Next time I make this I might add a touch less chilli powder, it had quite a kick to it! 5 stars

  72. I always need some help with variety at lunchtime!. Every recipe of yours I have tried has been so good! I am glad I came across your site… Mexican dishes are so yummy I never knew thanks for the amazing share. will visit your blog again.

  73. Delicious! I had to double it for my family. Added an extra can of tomatoes per the suggestion on one review. Family put it on their top Five!5 stars

  74. I made this  today.  It smelled wonderful all day, but I was very nervous about how it would turn out as it calls for NO added salt.  Turns out, it didn’t need any!  This was “absolutely delicious” according to my husband.  Made with ground turkey,  I offered sour cream, cheese, green onions, cilantro, avocado, a spicy guacamole, and organic Tostitos Scoops as a garnish.   Only deviation I made and will vouch for in case anyone else is so inclined but doesn’t want to mess up, is I substituted 1 cup of barley for the couscous.  When this recipe called for water I used chicken broth.  In addition to the amount called for I used one additional cup of broth (in place of the water, so a TOTAL of 1.5 cups of broth to accommodate the need of the barley).  It turned out excellent.  5 stars

  75. Have you ever froze this meal before cooking? I’m in a freezer meal mom group and didn’t know if this could work?

  76. I have never bought Quinoa before and when I got home realized I had got quick cook grains. Can I still use it? Do I need to add it later it says cooks in 10 min? 5 stars

    1. Hi Victoria, I can’t say for certain because I haven’t tried this recipe with quick cook grains, but since it’s a similar cooking time to quinoa it may work. You’d need to check how much liquid is needed for the grains and make an adjustment to the recipe if it uses a lot more or a lot less than quinoa. It’d be an experiment, but I’d love to hear how it goes if you give it a try.

  77. Hi, thank you for the recipe. It looks delicious! Have you ever made a version without beans? My husband is not a fan, so I am trying to figure something out. Thanks!

    1. Hi Christin, I have not made it without beans, but you could leave them out and increase any of the veggies that you prefer. I hope you enjoy it!

  78. I’m delighted with this recipe!  It makes a delicious meal.  I followed the recipe as written, but I made one mistake — I accidentally added 3.5 cups of homemade red enchilada sauce instead of 2.5 cups — but it didn’t seem to cause any problem.  Also, I used a small 11 oz. can of “Fiesta Corn” with red and green peppers (drained) since I did not have fresh or frozen corn kernels — that substitution worked fine.

    Before I made this, I was not sure how so much liquid could be absorbed and result in a thick, casserole-like consistency.  At the end of cooking, though, I found that this dish does not take long to thicken up after the cheese is stirred in and the crockpot is left to cook on high for 10 to 15 minutes, as directed in the recipe.

    I had lots of leftovers, which I packaged individually to take to work for lunches.  This dish re-heats very well in a microwave.  And it was a BIG hit with my Mexican spouse, which is a big “thumbs up” for you, Erin!  This recipe is now in our regular rotation.  Thank you for publishing it!

    NOTE:  The weekend before I made this casserole, I made the homemade red enchilada sauce (following the link that’s included with this recipe) and refrigerated it in a jar.  It was totally worth it!  That delicious sauce really gives this dish just the right amount of spicy, smoky flavor — even though I accidentally added too much!  Well done, Erin!5 stars

    1. Hi Crystal, I’m sorry to hear the recipe wasn’t to your taste. I know it’s disappointing to try a new recipe and not love it, so I truly wish you would have enjoyed it!

  79. Made this today in anticipation of the chilly snowstorm coming . My husband said it was one of the best meals he’s eaten in a while! I forgot to put the enchilada sauce in the crockpot and if I had some tortillas on hand, I’d wrap up the casserole as an enchilada filling. We’re going to try that next time. Thanks for the great recipe!

  80. Love this recipe!!! So easy. My daughter asks me to make it once a week. I’ve tried it with half ground beef half ground hot sausage, it was awesome too.5 stars

  81. This recipe is absolutely outstanding!!! It’s easy, healthy, and extremely delicious! I meal prep this on Sundays and get a week’s worth of lunches out of this. My co-workers are always complimenting the smell when I warm this up in the break room. I’ve let 3 separate co-workers sample it before, and all 3 have asked for the recipe. They’re all hooked just like me! This will also be my go-to recipe for any potluck lunches in the future. This was a life-changing recipe, thank you Erin!!!5 stars

  82. Made this and it was great! It’s only me so I froze a bunch for leftovers! Thanks for the great recipe, trying to find healthier recipes and this one was awesome!5 stars

  83. Ok, I followed the link here from your Instant Pot mexican casserole, and as I have enough gadgets, I’m not in the market for an Instant Pot. That said, I was down for trying out this recipe for quinoa! That is until one and a half hours into the cooking time I realized I never plugged in my crockpot!! I hastily threw it all into my large stock pot (because I doubled the recipe) and let it come up to a boil, then a medium simmer for 12 minutes. I expected the quinoa to get larger in size, it didn’t, but it was pleasantly chewy then. I served it ip, and *BLISS* It was delicious!! I’ll have to try it again in my crockpot, but apparently on the stovetop works well enough. It’s not mexican, but we loved the southwest flavors. This is now in our rotation! Thanks for a great recipe!5 stars

  84. Made this today for dinner.  It was very good and my house smelled wonderful.  I made it with ground chicken but honestly, it doesn’t even need a meat.5 stars

  85. Simply one of the best Mexican dishes I have ever tasted. The big bonus is that it’s healthy. I made a large portion for a family dinner and everyone loved it.5 stars

  86. This was so tasty! I was looking for a hearty, healthy meal for my husband and I. We both LOVED it! Thanks for sharing ♥️♥️5 stars

    1. Hi Katherine, I haven’t tried that swap myself, but a few commenters have done it with brown rice and minute rice if you’d like to check out their comments and results. Since rice has a different liquid ratio and cook time than quinoa, it’s not a straight swap. If you decide to experiment, I’d love to hear how it goes.

  87. We did a version of this tonight and and it was super! My kids really enjoyed it and there were no leftovers once my husband got a hold of it. I adjusted to what I had (or didn’t have in the cupboard. No onions and I personally can’t do kernel corn so we skipped those two. Wished we had fresh cilantro and avocado but that will be for next time. I also used Great Northern Beans (out of black) Definitely keeping this recipe. Great twist on chili, basically. 5 stars

  88. Delicious! This came out great and made a whole crock pot full of yumminess! I was a bit skeptical about the quinoa since I hadn’t eaten or cooked with it, but no worries, it was an awesome meal. As…. in home run, family devouring, “hey Mom when are you gonna make this again?”
    awesome! I followed the recipe exactly and will be doing so again, and again and again as this is now a family favorite.

    Thank you for posting this and now I am looking forward to trying some of your other recipes.5 stars

  89. Hi Erin! Thanks for the very yummy recipe! In your nutrition section its says 1 of 8 servings, but not how big 1 servings is. Do you have that info?

    Also, did you know your recipes are in my fitness pal? Awesome!!5 stars

    1. Crystal, yes I add them to my fitness pal! I didn’t measure this cup for cup, so you’ll need to estimate it. I’d suggest dividing it all in half, then in half a few more times. That will give you an idea. So glad you loved the recipe!

  90. Hi – I’m going to make this but  want to make it vegetarian, so how much more veggies or beans do I add to compensate for the meat? 

    Thanks, Sharyl

  91. LOVE this recipe!! Made it 2 times in 2 weeks! It makes a lot so it’s great for parties or wanting leftovers. I followed the recipe, but added a little bit of salt and a can of diced jalapenos. Delicious!!5 stars

  92. This is SO good. My family loved it for nachos, we also want to try it for stuffed peppers and lettuce wraps. I froze the leftovers and used them to make enchiladas a couple weeks later. Literally, restaurant quality. The best enchiladas I’ve ever made. Thank you for this recipe!5 stars

  93. Any way to make this ‘less spicy’? Is it the Chilli powder? Looking for the great taste of this recipe but more kid friendly and I notice it packs alittle bit of a punch.

    1. Hi Kat! Other than making sure to use mild enchilada sauce, the chili powder is the only other ingredient with some spice. Different brands can vary with how spicy they are, so if yours is hot, you may want to dial it back.

  94. I loved this! I made it last night. 
    Any way you can tell me how large a serving size is? My fiancé and I are trying to be a bit more accurate about our intake. 5 stars

    1. Ryan, SO excited to hear you both loved it!! I didn’t measure the finished dish by cups, so I can’t give you an exact serving size. If you wanted an exact amount, you could measure out the whole thing prior to serving (or weigh it), divide it by the number of serving sizes listed in the nutrition facts (8), then portion from there. I hope that helps and enjoy the leftovers too!

  95. Hey there! I am at 5.5 hours and it’s still all liquid. Do I leave it for another 30mins…or an additional 1-2 hours for it to absorb the liquid?
    My crock pot is fairly big but this is my first time using it, I am not sure what size it is exactly.
    Any feedback would be great. I’m excited to taste it but I don’t want it soupy!
    Thank you! :)

    1. Rayne, did you use the quinoa and liquid measures listed in the recipe? I’ve not heard of this much liquid being left in the crockpot for others! If your quinoa is cooked but there is still liquid, you can transfer it to the stove and try to cook more of it off that way. I hope that helps. I’m sorry I can’t be more specific, but it’s so hard to say what might have happened without being in the kitchen with you.

      1. I did, until I realized I thought it said 1 1/2 cup of water, instead of 1/2! AHHH! My first time using a slow cooker, and it just turned into soup. It was still really delicious, though! Haha. I will be making it again this week, and adding less water. Thank you for getting back to me! I’ll let you know how it goes for round 2!

  96. Made this for a meal prep exchange and I was so delighted! when I separated it into the different containers, i’ll be honest that it didn’t LOOK that good but the taste was 100% there. Everyone had great things to say and I will be making this again!5 stars

    1. I bought all of the ingredients for this and am just realizing it’s best to cook in a large crockpot. My crockpot is small, 4 quart, and I really don’t want to reduce the recipe. Can I make this on the stove? 

      1. Hi Allison, 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!

  97. Hi! I see that you put the nutrition information for each serving, which is great. However, I don’t see what the serving size is. Can you tell me the serving size?

    1. Azaria, I didn’t measure an exact amount for this after cooking it, so I can’t give you an exact weight or cup size. I’d suggest estimating by dividing the casserole into evenly sized portions of 6. I hope you love it!

  98. I made this for dinner tonight , it was fantastic. I made a couple of changes; we like juice from the beans so I add that to the water to make 1 cup all so I add 3 tablespoons of HOT picote sauce, we like a little more heat. After that I fixed as written.
    It was our first time for quinoa and wr found we liked it.
    Thanks for making quick and easy recipe
    Keep them comein5 stars

  99. I plan to  make this over the weekend. It sounds delicious. Do you have any idea how many weight watchers points it is ?

    1. Hi Nora! Unfortunately I’m not familiar with calculating WW points, but other readers who follow the program have made this and enjoyed it!

  100. Super easy, super good! Used green enchilada sauce and added some red pepper flakes for a little heat. Thanks!

  101. Would give 5 stars, but everything was done & running out of liquid at 4 hours. If I hadn’t been home to check it, it would not have turned out. Otherwise, delicious!! 4 stars

    1. Hi Ally! I’m so sorry you had trouble with this recipe! I’ve not heard of the liquid running out for others! Did you use the quinoa and liquid measures listed in the recipe? If so, you might experiment by adding a little more liquid when making it in the future. I’m sorry I can’t be more specific, but it’s so hard to say what might have happened without being in the kitchen with you. I’m happy you were able to enjoy it!

  102. Great recipe! I highly recommend all the serving options as well! I made this for my mother and she said it was one of the best Chilis she has had and she is quite the cook herself with an amazing Chili recipe of her own. I also made this for my Vegan friends, replacing the meat with mushrooms and omitting the dairy. They absolutely loved it! Thanks for such a great, healthy (I love quinoa), and hearty recipe!5 stars

  103. Such a great recipe! I love that it’s super easy but also includes a lot of veggies. Definitely will be adding this to the weekly meal plan line up.

    1. Hi Jackie, 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! I hope this helps!

  104. I made this for dinner tonight and it was SOooo good! I doubled the quinoa, corn & tomatoes. Served it with avocados, cilantro and sour cream. It is SO very filling & delicious. Great meal to get your moneys worth! 5 stars

    1. YAY! I’m so happy to hear that this recipe was a hit, Rick! Thank you for taking the time to share your success!

  105. I have made this at least a dozen times, and it works every time.  My kids love it, my husband loves it, and it is about the easiest thing ever.  (Plus, all of the ingredients can be gotten at Target!). It is even better with ground beef, but the turkey is delish. A winner!5 stars

  106. Great recipe! Sooo easy to make.  A family favorite! We serve it with chips and extra cheese on top! Love it! Thank you! 5 stars

  107. My husband is a wonderful cook and likes to stick to his standards, but I gave this one a try and we both are giving it rave reviews. Both went back for seconds and looking forward to leftovers to enjoy at work. Thanks for this wonderful creation!5 stars

    1. YAY! I’m so happy to hear that this recipe was a hit, Kristen! Thank you for taking the time to share this kind review!

  108. We loved this dish. I made it with extra cans of beans, corn, red enchilada sauce and more quinoa and an extra orange pepper. I also added more seasons and a bit more water to account for the added quinoa. I wanted to add more veggies and plant based protein. I made it in my Instapot so I was able to use one dish. I will make this again.5 stars

    1. I’m SO happy to hear that this was a hit, Deborah! Thank you for taking the time to try the recipe and for leaving this kind review!

  109. Everyone in my family was pleased with this meal! I skipped adding cheese inside the crockpot and let everyone add their own on top as they pleased because of a picky eater, and it was still tasty! We ate it with corn tortilla chips, which went good together. 5 stars

  110. We did not care for the mushy texture of this dish. I think the quinoa should have been cooked on the side. For the amount of ingredients and prep time, I expected it to be better. Even my husband disliked it and he eats everything. The flavor wasn’t bad, it was just very unappetizing in bot appearance and texture.2 stars

    1. Hi Jo Jo! I’m sorry to hear the recipe wasn’t to your taste. I (and many other readers) have really enjoyed the flavor. I know it’s disappointing to try a new recipe and not love it, so I truly wish you would have enjoyed it!

  111. The only thing I did differently was add Riced Cauliflower instead of the quinoa and it was scrumptious!

    So I made this for my family of 5 (3 of which are males and eat up everything). By the looks of it, I really didn’t think it would be enough to satisfy all of us, but I was wrong! It was SO filling and we all were able to get seconds!!

    I used wheat tortilla chips along with the other toppings for everyone’s bowls and it was amazing! Thanks for the recipe. We’ll be using it again!5 stars

  112. I’m new to the slow cooker world, but I just made this for the first time! I just tried it and it was fantastic!! And I’m not much of a chef, so anything this easy to make is right up my alley! Might have broken my toe in the process, but 100% worth it!!5 stars

  113. My family and I all love this recipe! It’s simple to put together and makes the whole house smell amazing while it’s cooking. Delicious, warming and filling, it’s perfect for cold evenings. I made it for a dinner party once and it was a hit with all the guests.  Even my picky husband had seconds, and he thinks he doesn’t like quinoa! The only changes I make are using 2 14.5 oz cans of sauce and no water, and about a half cup more cheese because, well, cheese.  Great recipe!5 stars

    1. I’m so happy to hear that this recipe was a hit, Erin! Thank you for taking the time to share this kind review!

  114. Hi – I made this tonight and didn’t use the slow cooker. I just kept it in the Dutch oven on the stove. I had it on medium to low heat for 30-60 mins and then completely left on low for another 30 minutes or so. I was constantly take the lid off and stirring so it wouldn’t stick to the bottom. I think the heavy lid of the Dutch oven kept a lot of moisture in. It turned out awesome!! We served with flour tortillas burnt on the gas range, amazing!  We may add jalapeños or some sort of spice next time. Thank you!5 stars

    1. I’m so happy to hear that this recipe was a hit, Nancy! Thank you for taking the time to share this kind review!

  115. Thank you so much for this recipe, Erin. It was ultra delicious! I’m so pleased, as I’ve never had any success with my crock pot before! So easy to make and incredibly tasty, thanks again.5 stars

    1. I’m so happy to hear that this recipe was a hit, Daisy! Thank you for taking the time to share this kind review!

    1. I’m so happy to hear that this recipe was a hit, Kathy! Thank you for taking the time to share this kind review!

  116. I love this recipe and use it every week! I’m all about crockpot meals so this one is my go to :) It taste amazing and is high in protein too! I use 2lbs of turkey instead of 1 and it still works out great! 5 stars

  117. Hi there – the flavors were great in this casserole! I’m not sure what I did but my quinoa didn’t open :( I couldn’t find enchilada sauce so I use part salsa and part taco sauce instead. (the same amount as what was called for) Any ideas why the quinoa didn’t pop open? I cooked it on high for almost 4 hours and there was still quite a bit of liquid in the crock pot.

    1. Kate, some liquid is normal! It thickens up as it cools. Was the quinoa tender with a tiny bit of pleasant chew? If yes, it was done; if not, your crockpot might just not cook at as high of a temp as mine. All models are different, so it takes a while to get to know yours. I hope you enjoyed the flavors!

  118. Delicious! My husband and I are Orthodox Christians and this recipe is perfect for our family days (which are essentially days where we eat vegan). I just subtract the meat and cheese and add more beans! Thank you so much! This is a new family favorite.5 stars

    1. Thank you for taking the time to share this kind review, Gretchen! I’m so happy to hear that you’ve enjoyed this recipe!

  119. I made this last night and it was terrific! Great reviews all around! Thank you so much for sharing…I think this recipe will be a repeat in our home! I topped it with plain yogurt to cut some of the spice…I forgot to add the avocado I had..5 stars

      1. This has been a family favorite over the years. Can you substitute rice for the quinoa?? With the p, I only have rice. Thanks!5 stars

        1. Hi Kinsey! I haven’t tried that swap myself, but a few commenters have used rice with success. Since rice has a different liquid ratio and cook time than quinoa, you may need to make some alterations. If you decide to experiment, I’d love to hear how it goes!

  120. This was my second well-plated crockpot dinner and it did NOT disappoint. Again, so simple, so and so flavorful – my husband and I loved it. I should have halved the recipe for two people, but I didn’t, and now we have enough to feed us for the next 5 days! That’s fine with us though, because again, it’s DELICIOUS.5 stars

  121. Fantastic recipe! I’m a big fan of Mexican style food so I eat as much as possible and wanted to do a slow cooker recipe, but couldn’t think of any and didn’t have any in the cookbooks I have. Lucky for me I came across your recipe and as of right now it’s cooking and tastes(and smells) wonderful. Though I did add in some heat with a touch(about 1/4 tsp) of ghost pepper salt. I’ll be printing this recipe and I cannot wait to share it with others.5 stars

  122. I really liked this recipe! I left in the crockpot for five hours and I felt like it didn’t need quite that much time. It was even better the second day reheated! 

    My roommate and I both agreed that this needed salt, though. Once it was salted properly, it was pretty dang good (I was eating it without any cheese or sour cream). 

    I will definitely make this again!4 stars

  123. Made this last night. Followed the recipe exactly and OMG IT IS AMAZING. So easy to make, all in, the ingredients cost under $25, & it was ready to eat or store within 3 hours. I want to eat this forever. It’s so comforting and full of fiber!!!5 stars

  124. Flavors are delicious and so easy to pull together. It was a bit spicy for me, but my husband loved it. Thanks for the recipe!5 stars

  125. This comment is for the person that has to prepare meals on the weekends in order to feed the family during the week. 

    I begin to search for new recipes because I was bored with eating the same traditional meals that I have learned to master, Soul-food! 

    This is a winner meal! Delicious…. very flavorful….. my family enjoyed every bite including my parents! 5 stars

    1. I’m so happy to hear that this recipe was a hit, Gennie! Thank you for taking the time to share this kind review!

  126. Really yummy and such a comfort food – I add one jalapeño because we like spicy and it added more kick. So added a touch of sour cream, cilantro, avocado, and fresh tomatoes made this fresh and spicy and so filling and good! 5 stars

    1. I’m so happy to hear that this recipe was a hit, Francie! Thank you for taking the time to share this kind review!

  127. I made this in the oven instead of crock pot and thought i’d share, since some people were asking about making in oven.
    I browned the ground turkey, onions, and peppers until the turkey was not pink anymore. Then I added the remaining ingredients into the pot (minus the cheese) and mixed together, then put in a 9×13 baking dish.
    I baked it at 400 for approximately 1 and 1/4 hours, stirring twice. Then i stirred half of the cheese into it, and put other half on top and baked it 5 more minutes until cheese melted.
    It turned out perfectly!
    I served with tortillas, tortilla chips, avocado, green onions, and sour cream.
    Thanks for the recipe…everyone loved it and it was so easy and healthy!5 stars

    1. I’m so happy to hear that you enjoyed this, Denise! Thank you for taking the time to share this kind review and your tips for making it in the oven!

  128. Do you think it would be an issue if I left my crockpot on low for closer to nine hours with his recipe? Hoping to leave it on while at work

    1. Hi Darcy! Do you have a programmable slow cooker that switches to “keep warm” after the end of your cooking time? If so, I’d recommend setting the time as the recipe states and letting it switch to warm afterwards so that there’s less chance of it overcooking.

  129. We absolutely love this Mexican Casserole. We make it with chicken. We use mild sauce and leave out the chilli powder and my 4 and 1.5 year old love it too. Gone in minutes. Taste great for lunch the following day also. 5 stars

    1. Thank you for taking the time to share this kind review, Clare! I’m so happy to hear that you enjoyed the recipe!

  130. Lady, where were you all my life??? I have a 12yr old who is ‘watching her weight’ although she is skinny as a bean pole. On top of that, she is an EXTREMELY picky eater. I have recently started going to the gym after work and I am unable to make it home on time to cook dinner, so it’s all on hubby and let’s just say, frozen chicken nuggets is not food. I decided to look for ways to help him out and to ensure that we have semi healthy to healthy dinners – so, I turned to google. When I was making this recipe my daughter already made up her mind that she was not eating it as there are too many peppers and beans and onions blah blah blah *eye roll*. When it was finished, I made her taste it – she said “omg, why does it taste good?” and asked for more lol – I am so happy, I can’t even explain. I have made this twice so far and she helped me the 2nd time and couldn’t wait for it to be done to have some. Hubby loves it. I am going to try your other recipes, I am actually making one tonight, let it cook while I sleep. I think I may be able to be a mom, wife, work, gym and still cook AWESOME food for my family. Super Woman all 2020 – THANK YOU!!!!!! I have been checking out your site, can’t wait to make the things on here.5 stars

    1. This comment MADE MY DAY, Rosy! Thank you so much for taking the time to share this kind review! I’m so happy this recipe has been a hit!

  131. Hi. Excited to try this but our small Ontario town doesn’t carry enchilada sauce… can I sub in an extra can of diced tomatoes? Any suggestions? Thanks!

    1. Hi NorthernMom! I haven’t tried the recipe this way, but another reader has reported success with swapping the enchilada sauce for part taco sauce and part salsa. Additionally, you could try making my homemade Red Enchilada Sauce. I hope this helps!

    1. Hi TBreed! I’ve never tried the recipe this way, but 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. If you decide to try it, I’d love to hear how it goes!

  132. Do you think this would work in an instant pot (not using the slow cooker setting) if so, what setting would you suggest? Thank you!!

  133. I made this recipe several months ago as is and it was amazing. I want to make it again but only have two whole chicken breasts, raw. Do you think this would work and if so, how would you adjust the cooking time and would it affect the quinoa?5 stars

    1. Hi Nicole! I’ve never tried the recipe this way, but 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. If you decide to try it, I’d love to hear how it goes!

  134. Made this tonight for dinner and it was delicious. Had plenty left over and I’m sure it’ll be great reheated. Easy recipe  that will be part of a monthly rotation now. 5 stars

      1. I am glad I found your recipe and I have followed your Facebook page. I look forward to trying more of your recipes. Thank you so much for sharing them.5 stars

  135. This meal is a staple at my house! So easy to throw together and incredibly yummy. My husband gets legitimately excited when I make it. The enchilada sauce recipe is a game changer too! I’ve made the recipe using store bought enchilada sauce and it’s just not the same. Go the extra mile and make the sauce!5 stars

  136. Made this before work so dinner would be ready when I got home. Served it over tortilla chips and it was AMAZING! Will definitely be making again and again!5 stars

  137. I have not tried this recipe yet, but I have printed it out. I have learned (the hard way) that I am unable to eat certain foods. Therefore, I will leave out the peppers. Hopefully it will taste good anyway.

    1. Marilyn, I’d love to hear how it goes and I think it will be OK without the peppers. Enjoy!

  138. SO GOOD. To make it extra spicy and amazing, I normally add a can of hot rotel along with the other tomatoes and sometimes add some jalapeños!5 stars

  139. This was so delicious. To me it reminded me more of chili then Mexican so I might try and tweak the seasonings in the future. I rarely follow a recipe exactly so it might have been the changes I made that changed the flavor. I added extra corn, tomatoes and diced jalapeno. If I had had another can of black beans I would have added an extra can of those as well. Made an Avocado and sour cream sauce to top it with.

    Definitely will make this again.5 stars

    1. Hi Krista! If you click the “Jump to Recipe” button at the top of the page, it will take you directly to the ingredients and instructions for the recipe (including the cook time). I hope you enjoy the recipe if you try it!

  140. This is one of my go to meals, whether it’s cold out, game day or  I just need easy and delicious. My daughter eats this with us now too and loves it, little does she know how many vegetables are in it. Every time I make this,  I dish out the recipe to a bunch of friends because it’s so good.  
    Well Plated has been one of my favorite recipe spots for years., try this you will not be disappointed! 5 stars

  141. So yummy! even my picky children loved this recipe. This is going to be one of my regular meals now! Thank you for posting5 stars

  142. Have not made yet. Recipe calls for 1 cup water but in instructions you only use 1/2 cup. Is the extra in case it gets too thick toward end of cooking time?

    1. Hi Marietta! The recipe calls for 1/2 cup water as written. Are you hoping to double the recipe? If so, you’ll need to use 1 cup of water instead. I hope this helps!

    1. Hi Karen! Unfortunately, I didn’t measure an exact amount for this after cooking it, so I can’t give you an exact weight or cup size. I’d suggest estimating by dividing the casserole into evenly sized portions. I hope this helps!

  143. I tried to make this recipe in my Instant Pot on the slow cooker feature and it kept giving me a burn notice no matter what I tried. :( Any tips?

    1. Brittany, I’m sorry but I honestly am not sure! I’ve only done it in a traditional crock pot slow cooker (not the Instant Pot) and haven’t had this issue; maybe the Instant Pot gets hotter on the bottom? I’d recommend trying it in a regular slow cooker and seeing if that works.

  144. This is my go-to crock pot meal!!! I did not and never have changed a thing!! My husband is obsessed with it, and hey- so am I!! It is soooo delicious, and um may I add HEALTHY!!! Thank you so so much for this amazing recipe, I make it at least once every couple weeks, because we can eat leftovers for up to a week! It’s so hearty and filling and simply incredible :)5 stars

  145. Has anyone cooked it on low for 8-9 hours? I want to start it before I leave for work. Will it be overdone? Should I Add more liquid?

    1. Hi Heather! Do you have a programmable slow cooker that switches to “keep warm” after the end of your cooking time? If so, I’d recommend setting the time as the recipe states and letting it switch to warm afterward so that there’s less chance of it overcooking.

    1. I’m so sorry to hear that you didn’t enjoy this recipe, Timothy. Let me know if you’d like any help troubleshooting!

  146. This is absolutely delicious, so much so that I’m writing my first ever recipe review. I’ve made it twice now using red quinoa and also spice it up a little by substituting hot red enchilada sauce. Don’t forget to garnish with sour creme and you’ll love it too!5 stars

  147. I have a lot of chilli recipes but this is my husband’s favourite. So easy just throw it all in and serve up a delicious and healthy dinner that everyone loves . Freezes well too
    Thanks Erin5 stars

  148. I made this for the first time today, and I am blown away by the sheer flavor profile of this recipe!! The only substitute was I used red quinoa and I garnished with scallions, too. And used Better Than Bullion Garlic (1 tsp). I also made an avocado crema to drizzle on top. Perfection!! Everyone loved it and was super jealous and impressed. Five stars easy!5 stars