This Slow Cooker Beef & Quinoa Enchilada Casserole makes a healthy, filling meal that is full of flavor and is quick to put together.
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Slow Cooker Beef & Quinoa Enchilada Casserole
Casseroles are one of my favorite ways to put dinner on the table, but when you can make a casserole in the slow cooker it makes it even more amazing.
You can use just about any slow cooker, but if you have a casserole slow cooker this recipe would work perfectly.
As a homeschooling mom of three, I try to get dinner prepped by early afternoon on most days, so that I am free at dinnertime to tend to other things. Recipes like this one help me to make dinner ahead of time and feed my family a healthy and filling meal without much fuss.
If you and your family enjoy the flavors of enchiladas, then this recipe is for you. It’s full of flavor and is really easy to put together. All you have to do is cook the meat and mix it all in the slow cooker. I hope you enjoy the recipe!
How to make Beef & Quinoa Enchilada Casserole:
Spray slow cooker with nonstick cooking spray.
Add all of the ingredients EXCEPT the cheese to the slow cooker and mix together.
Cover the slow cooker and cook on high for 3 hours or low for 6 hours.
Remove the lid and stir in 1 cup cheese. Top with remaining cheese and cover until the cheese has melted (approx. 10 minutes).
Serve with sour cream, chopped cilantro, diced avocado, diced tomato, etc.
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Want more slow cooker dinner recipes? Here are a few of our favorites:
- Slow Cooker Chicken Enchilada Soup
- Slow Cooker Cream Cheese Chicken
- Slow Cooker Sausage and Potato Casserole (#1 recipe on this site!)
- Slow Cooker Hoppin John
Slow Cooker Beef & Quinoa Enchilada Casserole
Equipment
Ingredients
- 1 pound ground beef browned and drained
- 1 cup uncooked quinoa
- ½ teaspoon garlic powder
- 1 - 15 ounce can black beans, rinsed and drained
- 1 - 19 ounce can red enchilada sauce
- 1 green bell pepper seeded and diced
- 1 small onion diced
- 1 - 15 ounce can diced tomatoes in sauce
- 1 - 4 ounce diced green chiles
- ½ cup beef broth
- Juice of 1 lime
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and black pepper to taste
- 1 ½ cup shredded fiesta blend cheese divided
Instructions
- Spray slow cooker with nonstick cooking spray.
- Add all of the ingredients EXCEPT the cheese to the slow cooker and mix together.
- Cover the slow cooker and cook on high for 3 hours or low for 6 hours.
- Remove the lid and stir in 1 cup cheese. Top with remaining cheese and cover until the cheese has melted (approx. 10 minutes).
- Serve with sour cream, chopped cilantro, diced avocado, diced tomato, etc.
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