Tantalizing crockpot Mexican casserole.

You will love this recipe right here when you make it, it tastes so delicious, healthy and not time-consuming.

Ingredients.

1 tbsp avocado or extra virgin olive oil

1 lb ground lean turkey or chicken

1 red onion, diced

1 cup uncooked quinoa

2 cups organic chicken broth

1 can (15 ounces) black or kidney beans, rinsed and drained

1 (15 ounces) jar fire-roasted diced tomatoes

1 cup corn kernels, fresh or frozen

1 red bell pepper, diced

3 celery stalks, diced

2 tbsp chilli powder

1 tbsp ground cumin

1 tsp garlic powder

1/2 cup shredded cheese, divided

Optional topping; chopped fresh cilantro or parsley, diced avocado, chopped green onion and Greek yoghurt.

tantalizing crockpot Mexican casserole

Instructions;

Heat oil in a large skillet over medium-high heat, add the turkey, chilli powder, ground cumin and garlic powder.

Cook and stir, breaking up the meat as you stir until no longer pink, about 5 minutes. Season with sea salt and pepper, then transfer the meat to a large slow cooker.

tantalizing crockpot Mexican casserole

tantalizing crockpot Mexican casserole

Add in the dry quinoa, beans, corn, chopped bell pepper, chopped celery, chopped onion and tomatoes, pour in the chicken broth and stir to combine.

Cover and cook on high for 2-3 hours or on low for 5-6 hours until the liquid is absorbed and the quinoa is tender.

Remove the lid and stir in 1/2 cup of shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melt, about 10-15 minutes.

Serve and enjoy while hot with any desired toppings.

tantalizing crockpot Mexican casserole

tantalizing crockpot Mexican casserole

tantalizing crockpot Mexican casserole