Crock Pot Mexican Turkey Food

CROCKPOT MEXICAN CASSEROLE

Crockpot Mexican Casserole image

Super easy and DELICIOUS, Crockpot Mexican Casserole packed with quinoa, black beans, and ground chicken or turkey, then topped with cheese.

Provided by Erin Clarke / Well Plated

Time 6h15m

Number Of Ingredients 16

Ingredients

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
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
1/2 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)

Steps:

Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.
To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings.

Nutrition Facts : ServingSize 1 (of 8), Calories 325 kcal, Carbohydrate 39 g, Protein 26 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 40 mg, Fiber 9 g, Sugar 8 g, UnsaturatedFat 5 g

CROCK POT MEXICAN TURKEY

Crock Pot Mexican Turkey image

This recipe makes an excellent filling for many kinds of Mexican recipes...burritos, tacos, or casseroles. Our favorite is to simply spoon this delicious mixture right from the pot into a soft tortilla and top with fresh cilantro, cheese, tomatoes and sour cream...roll it up and eat our fill after a long day.

Provided by Geema

Categories One Dish Meal

Time 10h10m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs turkey legs, preferably thighs, skinned
1 (4 ounce) can chopped green chilies
1 chopped onion
2 minced garlic cloves
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
salt and pepper
1 (8 ounce) can tomato sauce
8 large flour tortillas
1 cup shredded cheese, cheddar, pepper jack, mozzarella
1 cup sour cream
diced fresh tomato
lettuce
cilantro
hot sauce or salsa

Steps:

Place turkey thighs in crock pot.
Add tomato sauce, chilies, onion, garlic, Worcestershire, chili powder, salt and pepper to taste.
Cover and cook on low for 10-12 hours.
Remove turkey from crock pot, shred meat and discard the bones.
Return the meat to the pot and stir to mix sauce and meat thoroughly.
Spoon meat and sauce into a tortilla and garnish with the tomatoes, lettuce, lettuce and salsa.

Nutrition Facts : Calories 1299, Fat 52, SaturatedFat 20.1, Cholesterol 209.2, Sodium 2388.6, Carbohydrate 133.6, Fiber 10.2, Sugar 12.6, Protein 72.3

CROCK POT MEXICAN CASSEROLE

Crock Pot Mexican Casserole image

Chopped avocado puts the dish over the top. Recipe From: http://www.wellplated.com/crock-pot-mexican-casserole/

Provided by gailanng

Categories One Dish Meal

Time 3h25m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon extra-virgin olive oil
1 lb ground turkey or 1 lb ground chicken
1 medium yellow onion, diced
1 cup uncooked quinoa
2 (10 ounce) cans old el paso enchilada sauce (mild or medium)
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can diced fire-roasted diced tomatoes (in their juices)
1 cup fresh corn or 1 cup frozen corn kernels
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
1 cup shredded Mexican blend cheese, divided
chopped fresh cilantro, diced avocado, chopped green onion, sour cream or plain Greek yogurt

Steps:

Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.
To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings.
Tips:.
Make it ahead: You can sauté the turkey and onions up to 1 day in advance and chop the peppers 1 day in advance as well. Store in the refrigerator in separate containers, then add to the slow cooker according to the directions when ready to cook.
Store leftovers in the refrigerator for up to 4 days or freeze for 3 months. Let thaw overnight in the refrigerator and reheat gently in the microwave or in a casserole dish, covered, in the oven.

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