Well Plated · by Erin Clarke★ 4.9 (313)
Crockpot Mexican Casserole
NUTRITION · PER SERVING375M COOK
CAL 18%·PRO 43%
CARBS 38G41% OF CAL
8G FIBER6G SUGAR24G OTHER
FAT 15G37% OF CAL
4G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ground turkey and quinoa in enchilada sauce with beans and vegetables, topped with cheese. This slow-cooker casserole is easy, hearty, and packed with flavor.
mainmexicancasserolechicken⏲️ slow cooker🫕 dutch oven🍳 skilletgluten free
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Nutrition & ingredients
Ingredients
serves 8- 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
- 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)
At a glance
PER SERVING · TIME 375M
CAL 18%·PRO 43%
CARBS 38G41% OF CAL
8G FIBER6G SUGAR24G OTHER
FAT 15G37% OF CAL
4G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 6h
- Sodium
- 807mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 642mg
- Calcium
- 167mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 807MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.