Ground Turkey Enchilada Stew with Quinoa recipe
All Recipes Side Dish Sauces and Condiments Recipes Sauce Recipes
Ingredients
- 1 pound ground turkey 1 (19 ounce) can enchilada sauce 1 (15 ounce) can black beans, drained 1 ½ cups uncooked quinoa 1 (10 ounce) can diced tomatoes and green chiles, undrained 1 cup water 1 cup frozen corn ½ cup salsa ½ cup chopped onion ½ cup chopped green bell pepper 1 tablespoon chili powder 1 teaspoon minced garlic 1 teaspoon ground cumin 2 cups shredded Mexican cheese blend ⅓ cup chopped fresh cilantro
Nutrition Info
- 451.8 caloriescarbohydrate: 43.6 gcholesterol: 77.1 mgfat: 19.4 gfiber: 8.4 gprotein: 27.7 gsaturatedFat: 9.4 gservingSize: -sodium: 942.7 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Ground Turkey Enchilada Stew with Quinoa
Directions
-
Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Combine browned turkey, enchilada sauce, black beans, quinoa, diced tomatoes and chiles, water, corn, salsa, onion, green bell pepper, chili powder, garlic, and cumin in a slow cooker.
Cook in the slow cooker on High until quinoa is tender and flavors are blended, about 4 hours. Stir in Cheddar cheese and cilantro.