Slow Cooker~310 minComplexity
Crockpot Mexican Casserole
This Crockpot Mexican Casserole provides 26g protein and 351 calories per serving across 8 portions — one of the most scalable meal-prep recipes in our system. Hands-off cooking means you prep once and eat throughout the week without daily kitchen time. Ideal for athletes managing calorie intake while maintaining high protein volume.
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Ingredients
8 servings
- •1 tbsp Olive oil
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •1 lbs Ground Turkey, 99% Lean
- •1 Yellow Onion(110g)
- •1 cup Quinoa, Dry
- •20 oz Enchilada Sauce, Red, Canned
- •15 oz Beans, Black, Canned, Drained
- •15 oz Canned Diced Tomatoes
- •1 cup Corn, Sweet, Frozen
- •1 Bell Pepper(119g)
- •2 tbsp Chili powder
- •1 tbsp Cumin, Ground
- •1 tsp Garlic powder
- •0.5 cup 1/2 cup water
- •1 cup Mexican Blend Cheese
Pre-shredded Mexican blend cheese. Any store brand works.
Instructions
- 1Heat the olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
- 2Add the ground turkey and onion to the skillet. Cook and stir, breaking up the turkey as you go, for 5–7 minutes over medium-high heat until the turkey is no longer pink and the onion is softened.
- 3Add the quinoa, enchilada sauce, black beans, diced tomatoes, corn, both bell peppers, chili powder, ground cumin, garlic powder, and 1/2 cup water to the skillet. Stir to combine and bring to a simmer over medium-high heat.
- 4Reduce heat to medium-low, cover partially, and simmer for 20–25 minutes, stirring occasionally, until the quinoa is tender and the liquid is mostly absorbed.
- 5Remove from heat and stir the casserole. Taste and adjust seasonings as desired, then stir in half of the shredded cheese until melted.
- 6Sprinkle the remaining shredded cheese evenly over the top. Cover and let sit for 2–3 minutes until the cheese is melted and slightly softened.
- 7Divide the casserole evenly into 8 airtight containers while hot, leaving 1/2 inch of headspace. Allow to cool to room temperature before sealing and refrigerating.
Nutrition — Per Serving
341
calories
26g
protein
11g
fat
- Carbohydrates
- 38g
- Saturated fat
- 3.6g
- Sodium
- 743 mg
- Dietary fiber
- 4.8g
8 servings per batch · ~324g each
Macro data sourced from USDA FoodData Central
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How much protein does Crockpot Mexican Casserole have per serving?
Each serving contains 26g of protein with 351 calories, providing moderate protein in a relatively lean package. Fat is 15g and carbs are 29g per serving.
How many servings does Crockpot Mexican Casserole yield and how efficient is prep?
This recipe batch-preps 8 servings with quick prep time, making it one of the most efficient options for high-volume meal prep. One batch covers more than a week's worth of dinners for most lifters.
Is Crockpot Mexican Casserole good for fat loss?
At 351 calories per serving with 26g protein, this casserole works well for fat loss phases when you want filling, volume-rich meals. The 8-serving yield lets you portion-control throughout the week.
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