Mexican Casserole [Slow Cooker]

370 min 8 Slow Cooker Entrée
1 tbsp extra virgin olive oil ,1 lb ground turkey ,1 cup quinoa ,20 oz enchilada sauce ,15 oz black beans [drained, rinsed],15 oz fire-roasted tomatoes [diced],1 cup corn ,1 red bell pepper [diced],1 green bell pepper [diced],2 tbsp chili powder ,1 tbsp cumin ,1 tsp garlic powder ,½ cup water ,1 cup mexican cheese blend [shredded],1 yellow onion [medium, diced]

[STEP 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.

[STEP 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.

[STEP 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.

Source: Well Plated Preparation time: 10 min Cook time: 360 min