Crockpot Mexican Casserole is an easy, healthy, and delicious way to get your favorite Mexican flavors all in one bite. Made with beef, beans, peppers, and enchilada sauce, all seasoned with bold spices and topped with ooey-gooey cheese.
Heat the olive oil in, ground beef and diced onion to a large skillet.
Cook over medium high heat, stirring often to brown the meat for about 5 minutes or until the meat is no longer pink.
Add the cooked meat and onion mixture to the slow cooker.
Add the enchilada sauce, tomatoes, black beans, corn, bell peppers, uncooked quinoa, chili powder, cumin, garlic powder, and 1/2 cup water.
Stir to combine well then place the cover on the slow cooker.
Cook on high for 1 1/2 to 2 hours or low for 4 to 5 hours or until the quinoa is tender.
Remove the lid, add ½ cup of shredded cheese and stir to combine well.
Then sprinkle the remaining cheese over the top.
Place the lid back on and allow cheese to melt, approximately 5 minutes.
Serve with optional toppings of choice.
Use ground turkey or ground chicken instead of ground beef.For quicker meal prep, brown meat and dice onions and peppers the night before and store in the refrigeratorFor even lower calories, use less cheese or use a fat free version. You can also cook is in an Instant Pot on manual for 30 minutes.Substitute black beans for pinto beans For vegetarian version, use double the black beans.Store leftovers in an airtight container for up to 4 days. Freezes well.Reheat in microwave or place in a baking dish and warm in the oven at 300 degrees F until heated through.