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bowl of Crock Pot Mexican Casserole topped with melted cheese

Crockpot Mexican Casserole

4.95 from 155 votes
Super easy and DELICIOUS, Crockpot Mexican Casserole packed with quinoa, black beans, and ground chicken or turkey, then topped with cheese.
Prep: 10 mins
Cook: 6 hrs
Total: 6 hrs 15 mins
Servings: 8 servings
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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 (10-ounce) cans red enchilada sauce (mild or medium) or 2 1/2 cups homemade red enchilada sauce
  • 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
  • 1/2 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

  • TO MAKE 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.
  • TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days. 
  • TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave. 
  • TO FREEZE: Freeze casserole in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 8)Calories: 325kcalCarbohydrates: 39gProtein: 26gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 40mgPotassium: 626mgFiber: 9gSugar: 8gVitamin A: 1919IUVitamin C: 36mgCalcium: 228mgIron: 4mg

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