Crock Pot Mexican Casserole

wellplated.com

Andrea Groslinger

1 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 (10-ounce) cans red enchilada sauce (mild or medium; I used medium)

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can fire-roasted diced tomatoes in their juices

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

½ cup water

1 cup shredded Mexican blend cheese, divided

For serving: chopped fresh cilantro, diced avocado, chopped green onion, sour cream or plain Greek yogurt

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