Crock Pot Mexican Casserole (Lightened Up!)

Crock Pot Mexican Casserole (Lightened Up!)
Pocket

Happy New Year, everyone! I’ve got a fresh new (lightened up!) recipe for you all today that is both super simple to make and packs a lot of great nutritional value. Just what we need to start this year off right. At least I know it’s what I need. ๐Ÿ˜‰

This yummy Mexican flavored casserole features quinoa, black beans, corn, peppers, tomatoes, lean ground beef and cheese. The flavor is great (my kids loved it…not too spicy) and can be served as a filling for tortillas, to scoop up with tortilla chips, or just on it’s own. The leftovers reheat fabulously as well.

Hope you enjoy it!

Crock Pot Mexican Casserole (Lightened Up!)

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours, 10 minutes

Yield: 8 generous servings

Ingredients

1 pound lean ground beef (I used 93% lean, 7% fat)
1/2 onion, chopped
3 cloves garlic, minced
salt and pepper
1 tsp taco seasoning
1 cup uncooked quinoa
2 (10 ounce) cans red enchilada sauce (mild or medium; I used medium)
1 (15 ounce) can black beans, drained and rinsed
2 (15 ounce) cans fire-roasted diced tomatoes (un-drained)
1 cup corn kernels, frozen or canned
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
2 C Cheddar Jack Cheese
TOPPINGS:
Cilantro
Tomatoes
Green onions
Avocado

Instructions

1. Heat a skillet up over medium high heat. Add the ground beef, onion and garlic. Season generously with salt and pepper and the taco seasoning. Cook until the beef is browned and the onions are translucent.
2. Spray a 3-4 quart crock pot with cooking spray. Add the cooked ground beef mixture and all other ingredients (except the cheese and toppings). Give it a nice stir. Cover and cook on low for 5-6 hours or on high for 3-4 hours.
3. When the quinoa is soft and the liquid has been absorbed give it another nice stir and top with the cheese. Cover and cook for an additional 10-15 minutes, or until the cheese melts.
4. Top with cilantro, tomatoes, green onions and avocado.
Serve and enjoy!
http://jamiecooksitup.net/2018/01/crock-pot-mexican-casserole-lightened-up/

Recipe adapted from Well Plated



Post a comment!

6 Comments

  1. 1
    January 2, 2018 at 7:55 am

    This is delicious, I will be making this a lot.

    • 2
      Jamie
      January 8, 2018 at 11:46 am

      Thanks for your feedback, Leone. ๐Ÿ™‚

  2. 3
    Debbie Cline
    January 2, 2018 at 7:57 am

    My hubs will not eat quinoa, but I’m going to try this with brown rice in it’s place. It sounds delicious! Thank you for all the effort you put into your blog and for all the delicious recipes you’ve shared. I know it’s a lot of work for you, and I really appreciate it!

    • 4
      Jamie
      January 8, 2018 at 11:45 am

      Debbie,
      Thanks for your kinds words! So happy to hear you are enjoying the recipes.
      Best,
      ~Jamie

  3. 5
    Melissa
    January 15, 2018 at 4:47 pm

    This far exceeded my expectations. My family loved it including my super skeptical father in law. I love that it was so easy and all the leftovers! Can you share the nutrition facts?

    Best,
    Melissa

    • 6
      Jamie
      January 18, 2018 at 9:04 am

      Melissa,
      So happy your family loved it! Thanks for letting me know. I don’t know all of the nutrition information, but here is a link to a site where you can copy and paste the recipe and it will give you the nutrition facts. https://www.supertracker.usda.gov/myrecipe.aspx Hope it is helpful for you!
      Best,
      ~Jamie

Your email is never published nor shared. Required fields are marked *

(Required)
(Required)

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>