Slow Cooker Mexican Bake - Macrostax

Ingredients

• 2 teaspoons (10g) olive oil
• 1 medium (185g) yellow onion (diced)
• 4 cloves (12g) garlic (minced)
• 1.5 lbs (680g) 93% lean ground beef
• 1 cup (170g) uncooked quinoa
• 15-ounce can (255g) black beans (rinsed and drained)
• 1 15-ounce can (263g) whole kernel sweet corn (rinsed and drained)
• 10-ounce cans (566g) ‘Rotel’ diced tomatoes and green chilis
• 28-ounce can (794g) ‘Old El Paso’ enchilada sauce
• 1 medium (127g) red bell pepper (diced)
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 1/2 teaspoons smoked paprika
• 1/4 cup (60g) fresh lime juice
• 1 cup (112g) “Kraft” shredded Mexican-style cheese blend