Try this Slow Cooker Cheesy Enchilada Quinoa recipe, or contribute your own.
Suggest a better descriptionIn a large skillet, cook the ground beef until browned through. Drain and place in a slow cooker.
Add in the uncooked quinoa (rinse it first), the black beans (rinsed and drained), the frozen corn, the diced tomatoes and green chilies (don't drain), the salsa, and minced garlic.
Add the onion and pepper. If desired, cop a jalapeno and add it too.
Add in the water, enchilada sauce, chili powder, and cumin.
Stir everything together really well. Cover the slow cooker and cook on high for 3 - 3.5 hours or until the liquid is all absorbed into the mixture.
Once it is done cooking, remove the lid and stir everything again. Stir in the cheese and fresh cilantro (stems removed and chopped).
If desired, add in the fresh lime juice.
You can also add a dollu pof sour cream and chopped green onions if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (934g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1478 | ||
Calories from Fat: 725 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 80.5g | 107 % | |
Saturated Fat 45g | 225 % | |
Monounsaturated Fat 25.8g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 292.5mg | 90 % | |
Sodium 1173.8mg | 40 % | |
Potassium 2752.1mg | 72 % | |
Total Carbohydrate 111.1g | 33 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 106.1g | ||
Protein 80g | 114 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1478
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