Crock Pot Mondays – Enchilada Casserole

Enchilada Casserole (Gluten-Free, Dairy-Optional)

Ingredients

1 tablespoon extra-virgin olive oil
1/2 pound ground turkey
1/2 pound ground chorizo
1 medium yellow onion, diced
1 cup quinoa, unprepared
2 1/2 cups enchilada sauce
15-ounce can of black beans, drained
15-ounce can of fire-roasted diced tomatoes, undrained
1 cup frozen corn kernels
1 red bell pepper, diced
1 green bell pepper, diced
2 tablespoons chili powder
1 tablespoon garlic powder
1/2 cup water
1 cup shredded Mexican blend cheese, divided into 1/2 cup portions

For Serving

Fresh cilantro, chopped
Sour cream
Green onion, diced

Directions

1. In a large skillet or Dutch oven, heat extra-virgin olive oil over medium heat. Add the ground turkey, chorizo, and onion, breaking up the meat as you go and cooking until just browned.
2. Transfer turkey and onion to a large slow cooker. Add quinoa, enchilada sauce, black beans, tomatoes, corn, red pepper, green pepper, chili powder, cumin, garlic powder, and water over the top, then stir to combine.
3. Cover and cook on high for 2 1/2 to 3 hours, or low for 5 to 6 hours. When complete, the liquid will be absorbed, and the quinoa will be tender.
4. Stir thoroughly and adjust any seasonings, to taste.
5. Stir in 1/2 cup of shredded cheese and add the remaining 1/2 cup of shredded cheese to the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes.
6. Before serving, add any desired toppings. Enjoy!