Crockpot Mexican Casserole

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Ground Turkey, 99% Lean(454g)
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  Yellow Onion
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  Quinoa, Dry(240g)
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  Enchilada Sauce, Red, Canned
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  Beans, Black, Canned, Drained
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  Canned Diced Tomatoes
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  Corn, Sweet, Frozen(240g)
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  Bell Pepper
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  Bell Pepper
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  Chili powder(30g)
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  Cumin, Ground(15g)
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  Garlic powder(5g)
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  1/2 cup water
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  Mexican Blend Cheese(240g)

  Pre-shredded Mexican blend cheese. Any store brand works.

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
2. 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.
3. 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.
4. 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.
5. 5Remove from heat and stir the casserole. Taste and adjust seasonings as desired, then stir in half of the shredded cheese until melted.
6. 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.
7. 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.