Ground Turkey Enchilada Stew with Quinoa recipe

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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 calories
carbohydrate: 43.6 g
cholesterol: 77.1 mg
fat: 19.4 g
fiber: 8.4 g
protein: 27.7 g
saturatedFat: 9.4 g
servingSize: -
sodium: 942.7 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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

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