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Slow Cooker Beef & Quinoa Enchilada Casserole
Beef, cheese, quinoa and diced tomatoes cooked together in enchilada sauce served with sour cream.
Prep Time
5
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
5
minutes
mins
Course:
Main Course
Cuisine:
American, Mexican
Keyword:
Slow Cooker Beef & Quinoa Enchilada Casserole
Servings:
8
Calories:
321
kcal
Equipment
Slow Cooker
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.
Nutrition
Calories:
321
kcal
|
Carbohydrates:
19
g
|
Protein:
19
g
|
Fat:
19
g
|
Saturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
60
mg
|
Sodium:
335
mg
|
Potassium:
471
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
557
IU
|
Vitamin C:
18
mg
|
Calcium:
188
mg
|
Iron:
3
mg