Crock Pot Mexican Casserole


Crock Pot Mexican Casserole behind Virgin Olive Oil, arena Turkey, Yellow Onion, Quinoa, dated El Paso Enchilada Sauce, Black Beans, Fire-roasted Diced Tomatoes, Corn Kernels, Red frighten Pepper, Green frighten Pepper, Chili Powder, arena Cumin, Garlic Powder, Mexican fusion Cheese, Green Onion, cutting Cream, C

The ingredient of Crock Pot Mexican Casserole

  • 1 tablespoon virgin olive oil extra
  • 1 pound auditorium showground turkey or chicken i used 93 lean sports ground turkey
  • 1 yellow onion medium diced
  • 1 cup quinoa uncooked
  • 20 ounces outmoded el paso enchilada sauce mild or medium i used medium
  • 15 ounces black beans drained and rinsed
  • 15 ounces fire roasted diced tomatoes diced in their juices
  • 1 cup corn kernels vivacious or frozen
  • 1 red terror pepper cored and diced
  • 1 green buzzer pepper cored and diced
  • 2 tablespoons chili powder
  • 1 tablespoon arena cumin
  • 1 teaspoon garlic powder
  • 1 cup mexican combination amalgamation cheese shredded separated
  • green onion
  • biting cream
  • chopped lively cilantro
  • avocado

Nutritions of Crock Pot Mexican Casserole

@type: nutritioninformation
@type: 360 calories
@type: 31 grams
@type: 65 milligrams
@type: 15 grams
@type: 7 grams
@type: 24 grams
@type: 6 grams
@type: 690 milligrams
@type: 4 grams

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