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The ingredients needed to make Quinoa Enchilada Casserole - Slow Cooker:
- Prepare 1 tbsp. olive oil
- Use 1 lb. ground turkey (or ground beef or ground chicken)
- Use 1 small yellow onion, diced
- Use 2 bell peppers, diced
- Take 2 cloves garlic, minced
- Get 1 cup uncooked quinoa, rinsed
- You need 2 cans (10 oz.) red enchilada sauce
- Prepare 1 can (15 oz.) black beans, drained and rinsed
- You need 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
- Get 1/2 cup water or unsalted chicken broth
- Provide 1 tbsp. chili powder
- Prepare 2 tsp. ground cumin
- Provide 1 tsp. garlic powder
- Prepare 1 tsp. brown sugar
- Provide 1/2 tsp. each salt, pepper, smoked paprika
- You need 1 cup shredded cheese of choice, divided
Steps to make Quinoa Enchilada Casserole - Slow Cooker:
- Grease a 6 quart size slow cooker liberally. Heat the olive oil over medium heat in a large skillet. Add the ground turkey and cook and crumble it until it is no longer pink.
- Pour the cooked turkey into the slow cooker, then top it with the rest of the ingredients (EXCEPT for the cheese). Give it all a good stir.
- Cook on low for 5-6 hours OR on high for 2 1/2-3 hours. When it's ready, the liquid should be absorbed and the quinoa should be tender. Taste it and add any additional seasonings you think it needs.
- Stir in 1/2 cup of the cheese, then sprinkle the remaining 1/2 cup over the top. Place the lid back on for an additional 10-15 minutes, until the cheese has melted. If your slow cooker has a warm setting, you can switch to it while the cheese melts. Then serve with whatever toppings sound good.
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