Mexican Turkey Casserole (Crockpot)

Mexican food has lots of flavors but can be time consuming. But prepare it in a crockpot saves time for other fun actives.

Cazuela de Pavo (Spanish)

Serves 8

Adjust the spices to taste.

1 Tbs. (15 ml) olive oil

1 pound (455 g) organic ground turkey

1 diced organic yellow onion

1 cup (130 g) each organic: uncooked quinoa (is GF), corn kernels, and (DF) shredded cheese

15 ounce (430 g) each organic: black beans, drained and rinsed and fire-roasted diced tomatoes keep the juice

2 1/2 cups (325 g) organic enchilada sauce

2 organic bell peppers of different colors

1 Tbs. (15 g) cumin

2 Tbs. (30 g) chili powder

1 tsp. (5 g) each: ground cloves, (Mexican) oregano, garlic powder, black pepper

1/2 cup (120 ml) water

toppings: organic

• chopped cilantro
• diced avocado
• chopped green onions
• (DF) sour cream 
• (DF) yogurt
• lime juice

uno 1.  Heat the oil over medium high in a skillet.

dos 2. Add the turkey and onions. Cook, stir until the turkey is not pink, about 5 minutes. Add to the slow cooker.

tres 3. Add the rest of the ingredients, except the cheese and toppings, in the slow cooker. Stir, cover. Cook on HIGH 2 1/2-3 hours or LOW 5-6 hours.

cuatro 4. Remove the lid and stir. Taste and adjust any seasonings. 

cinco 5. Stir in 1/2 cup (65 g) of cheese.

seis 6. Sprinkle the rest of the cheese on top.

siete 7.  Cover and cook on HIGH until the cheese melts, about 10-15 minutes.

ocho 8. Serve hot with the toppings on the side.

nueve 9. Store leftovers in the refrigerator or freeze. Reheat in the oven at 35oF (175C) or in the microwave.

Try some of the other turkey recipes:

https://veggiefernandezs.blogspot.com/search/label/turkey

or Latin American dishes:

https://veggiefernandezs.blogspot.com/search/label/Latin%20American