Crockpot Mexican Casserole

Ingredients

• 1 tablespoon Extra-Virgin Olive Oil (For browning turkey and onions; can substitute other cooking oil.)
• 1 pound Ground Turkey (I used 93% lean ground turkey or chicken. Can use ground beef.)
• 1 medium Yellow Onion (Diced (about 1 cup))
• 1 cup Uncooked Quinoa (Rinsed well before cooking)
• 20 ounces Red Enchilada Sauce (Two (10-ounce) cans, mild or medium, or 2 1/2 cups homemade)
• 15 ounces Black Beans (One (15-ounce) can, drained and rinsed)
• 15 ounces Fire-Roasted Diced Tomatoes (One (15-ounce) can, undrained)
• 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
• 0.5 cup Water
• 1 cup Shredded Mexican Blend Cheese (Divided)
• Chopped Fresh Cilantro (For serving)
• Diced Avocado (For serving)
• Chopped Green Onion (For serving)

Instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the ground turkey and diced onion to the skillet. 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.
3. 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.
4. 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.
5. 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.
6. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings (cilantro, avocado, green onion, sour cream or greek yogurt).