This was really, really good, but I had to cut WAY back on the enchilada sauce, as I didn't think it needed it. And personally, it didn't need it! I used about 1/3 to 1/2 of a can and I would definitely do that again next time I make this.
Such a simple recipe to make to have for lunches (or dinner) for the week!
1 pound ground turkey (or ground beef)
1 and 1/2 cups uncooked quinoa, rinsed well
1 can (15 ounces) black beans, drained and rinsed
1 cup frozen corn
1 can (10 ounces) diced tomatoes and green
chilies
1/2 cup salsa
1 teaspoon minced garlic
1/2 cup onion
1/2 cup sweet bell peppers, I used orange
1 cup water
1 can (19 ounces) enchilada sauce*
1 tablespoon chili powder
1 teaspoon cumin
2 cups cheddar or Mexican cheese
1/3 cup fresh cilantro, chopped
Optional: 2 tablespoons fresh lime juice, sour
cream, green onions, 1 small jalopeno
In a large skillet, cook the ground turkey
until browned through. Drain out any grease and place in the slow cooker.
Add in the uncooked quinoa, the black beans, the frozen corn, the diced
tomatoes and green chilies, the salsa, and
minced garlic.
Chop up the onion and sweet bell pepper into
small pieces. Add to the slow cooker. If desired chop up a jalapeno and add it
too.
Add in the water, enchilada sauce (I used half a can of mild), chili powder, and cumin.
Stir everything together really well. Cover the
slow cooker and cook on high for 3 to 3 and 1/2 hours or until the liquid is
all absorbed into the mixture.
Once it is done cooking, remove the lid and
stir everything again. Stir in the cheese and fresh cilantro (stems removed and
chopped). If desired add in the fresh lime juice.
Add a dollup of sour cream and some chopped
green onions if desired.
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