Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium yellow onion (diced)
  • 2 10 oz cans red enchilada sauce (mild)
  • 1 15 oz can petite diced tomatoes (undrained)
  • 1 15 oz can black beans (drained)
  • 1 cup corn (frozen or fresh)
  • 2 red bell pepper (diced)
  • 1 cup uncooked quinoa
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 cup water
  • 1 cup shredded Mexican cheese
  • sour cream or plain Greek yogurt
  • diced avocado
  • fresh cilantro
  • chopped green onions

Instruction

  • 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.