Ground Turkey Enchilada Stew with Quinoa Recipe

Everyday Meals

"Ground turkey enchilada stew with quinoa. Stir in lime juice before serving."

Ingredients

  • Adjust
  • US
  • Metric
  • 1 pound ground turkey
  • 1 (19 ounce) can enchilada sauce
  • 1 (15 ounce) can black beans, drained
  • 1 1/2 cups uncooked quinoa
  • 1 (10 ounce) can diced tomatoes and green chiles, undrained
  • 1 cup water
  • 1 cup frozen corn
  • 1/2 cup salsa
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 tablespoon chili powder
  • 1 teaspoon minced garlic
  • 1 teaspoon ground cumin
  • 2 cups shredded Mexican cheese blend
  • 1/3 cup chopped fresh cilantro

    • Directions

  • Prep
  • Cook
  • Ready In
    1. 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.
    2. 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.
    3. Cook in the slow cooker on High until quinoa is tender and flavors are blended, about 4 hours. Stir in Cheddar cheese and cilantro.

    Footnotes

    • Cook’s Note:
    • Use any color bell peppers you prefer.

    Nutrition Facts

    Per Serving: 452 calories;19.4 g fat;43.6 g carbohydrates;27.7 g protein;77 mg cholesterol;943 mg sodium.Full nutrition
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