Slow Cooker Cheesy Enchilada Quinoa

In 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.