Crock Pot Mexican Casserole Recipe | Yummly
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Crock Pot Mexican Casserole

WELL PLATED(16)
Russell: "I made shredded chicken instead of ground white m…" Read More
18Ingredients
3Hours
360Calories
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Ingredients

US|METRIC
8 SERVINGS
  • 1 tablespoon virgin olive oil (extra-)
  • 1 pound ground turkey (or chicken, I used 93% lean ground turkey)
  • 1 yellow onion (medium, diced)
  • 1 cup quinoa (uncooked)
  • 20 ounces Old El Paso Enchilada Sauce (mild or medium; I used medium)
  • 15 ounces black beans (drained and rinsed)
  • 15 ounces fire-roasted diced tomatoes (diced, 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 cup mexican blend cheese (shredded, divided)
  • green onion
  • sour cream
  • chopped fresh cilantro
  • avocado
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    NutritionView More

    Unlock full nutritional details with subscription

    360Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories360Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol65mg22%
    Sodium690mg29%
    Potassium650mg19%
    Protein24g47%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate31g10%
    Dietary Fiber7g28%
    Sugars4g8%
    Vitamin A30%
    Vitamin C60%
    Calcium30%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(16)

    Russell 3 months ago
    I made shredded chicken instead of ground white meat, doubled the rice, and added diced purple onion. Will absolutely be making again!
    Gries 8 months ago
    will make it over and over again! I have gout and am looking for bean recipes. it was delicious!
    Julie 9 months ago
    Love this recipe! Super easy and tastes amazing! Very healthy and filling my fiancé ate it by itself and then tried it with tortilla chips. This will definitely be a staple in our diet.
    Gary L. a year ago
    Awesome will let my friends know all about it so they can try it out
    Angela Graves a year ago
    My daughter is a "food" in training and lives this recipe. I followed these same directions* and cooked on the Slow Cook setting of my IP. She and husband loved it still! *I replaced the quinoa with 1/2 C rice and used 1/2 water.
    Sandy Moore a year ago
    My picky eaters loved it!
    Susan 2 years ago
    It was yummy! More like a soup because I added a little extra diced tomatoes. Will cook again super healthy
    Michael R. 2 years ago
    Perfect. My wife and daughter loved it.
    Tamara C. 3 years ago
    Turned out great. I used my Instant Pot and it took less than an hour.
    Thomas Kryzer 3 years ago
    It was easy to make Added a bit of Cayenne to increase the spiciness It cooked a bit faster than in the directions It was delicious!
    Shelby Lordi 4 years ago
    This recipe is 🔥🔥🔥
    Em 4 years ago
    Great recipe. Healthy and tasty!
    Cathy D. 4 years ago
    Great Loved it wouldn’t change a thing
    Nancy 4 years ago
    My family and I liked this. I love crock pot recipes that allow me to exercise (walk and yoga) after work. I come home at 7 and everything is ready. I am making again this week!
    A family favorite now. I have corn on the side for some family members who are pickier. Easy to make.
    Sandy g. 4 years ago
    This is extremely easy to make. My son loves any Mexican dish so this is a hit with him. The bell peppers add an extra flavorness. I started off with one can of enchilada sauce and it wasn't as good so I had to run out and get another can, what a difference an extra can makes

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