Crock Pot Mexican Casserole
Rated 5.0 stars by 1 users
Category
Main Dish
Servings
8
Prep Time
10 minutes
Cook Time
6 hours
Level
level 2
The Crock Pot Mexican Casserole boasts a rich and comforting flavor profile that combines the heat of Mexican spices with the creaminess of cheese and greek yogurt. The zesty taste of fresh bell peppers and earthy notes of cumin and chili powder create a harmonious blend that will delight your taste buds. This dish is as vibrant in flavor as it is in color, making it a true crowd-pleaser for those who love a hint of spice and a lot of heartiness.
Ingredients
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3 cups organic low sodium chicken broth
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1 lb ground chicken (level 2: substitute turkey)
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1 medium yellow onion, diced
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1 cup uncooked quinoa
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2 1/2 cup Betr marinara
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1 cup diced tomatoes
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1 red bell pepper, diced
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1 green bell pepper, diced
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2 tbsp chili powder
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1 tbsp ground cumin
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1 tbsp garlic powder
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1/2 cup water
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1 cup mozzarella cheese
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1 avocado, diced, for serving
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1 cup plain greek yogurt, for serving
Directions
In a large saucepan, heat the broth. Add chicken and onion. Cook and stir, breaking up the turkey as you go, until the chicken is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker
To the slow cooker, add the quinoa, red sauce, tomatoes, bell peppers, chili powder, cumin, garlic powder, and water. Stir to combine, then cover and cook on high for 2½ to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender
Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in ½ cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings
1 comment
I am growing red and yellow bell pepper can you substitute yellow for one