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Ground Turkey Enchilada Stew with Quinoa
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Prep Time:
10 minutes
Cook Time:
245 minutes
Total Time:
255 minutes
"Slow-cooked ground turkey with quinoa, bell peppers, green chiles, salsa, corn, and black beans create a delicious gluten-free enchilada stew."
Ingredients:
  • 1 pound ground turkey
  • 1 (19 ounce) can enchilada sauce
  • 1 (15 ounce) can black beans, drained
  • 1.5 cups uncooked quinoa
  • 1 (10 ounce) can diced tomatoes and green chiles, undrained
  • 1 cup water
  • 1 cup frozen corn
  • 0.5 cup salsa
  • 0.5 cup chopped onion
  • 0.5 cup chopped green bell pepper
  • 1 tablespoon chili powder
  • 1 teaspoon minced garlic
  • 1 teaspoon ground cumin
  • 2 cups shredded Mexican cheese blend
  • 0.33333334326744 cup chopped fresh cilantro
Instructions:
  • In a large skillet over medium-high heat, sauté the turkey until browned and crumbly, for about 5 to 7 minutes. Remove and discard any excess grease.
  • In a slow cooker, mix together browned turkey, enchilada sauce, black beans, quinoa, diced tomatoes with chiles, water, corn, salsa, onion, green bell pepper, chili powder, garlic, and cumin.
  • Slow cook on High for about 4 hours until the quinoa is tender and flavors are well blended. Mix in the Cheddar cheese and cilantro.

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