Slow Cooker Mexican Bake
Just because you’re busy doesn’t mean you don’t deserve a delicious, slow-cooked meal. This Mexican casserole takes lean ground beef, protein-rich quinoa, and a handful of flavorful spices to...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.macrostax.com.
Cooking tools:
- Slow cooker
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
Ingredients
- 2 teaspoons (10g) olive oil
- 1 medium (185g) yellow onion (diced)
- 4 cloves (12g) garlic (minced)
- 1 1/2 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
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