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Crock Pot Mexican Casserole
Ingredients
- tablespoon extra-virgin olive oil
- 1 pound ground turkey — or chicken, I used 93% lean ground turkey
- 1 medium yellow onion — diced
- 1 cup uncooked quinoa
- 2 cans red enchilada sauce — (10 ounce cans) (mild or medium) or 2 1/2 cups homemade red enchilada sauce
- 1 can black beans — (15 ounces), drained and rinsed
- 1 can fire-roasted diced tomatoes in their juices — (15 ounces)
- 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
- 1/2 cup water
- 1 cup shredded Mexican blend cheese — divided
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