I would have to say that enchiladas are one of my favorite foods. Tacos, burritos, quesadillas… I could easily eat these items for dinner every day with no complaints. But now I’ve got another one to add to the mix, and it’s name is Turkey Taco Quinoa Casserole. It’s basically a ground turkey taco, but in casserole/to-go form, and I love it (jump to recipe).
This recipe works especially well if you’re looking to prepare lunches ahead for more than one person. You can get a whopping 9-10 servings of super wholesome taco goodness out of this thing. One serving goes a LONG way thanks to the quinoa and beans, keeping you full and satisfied. We’re definitely good go on lunches for the rest of the week.
I think this Turkey Taco Quinoa Casserole could be made in a Dutch oven, or slow cooker. For this recipe, I opted for slow cooker even though I’ve been dying to use our new Le Creuset Dutch Oven for anything I can. It’s been 90 degrees outside lately, and having the oven on in our little to no air circulation apartment for 2-3 hours just would not do.
Experiments with quinoa are going well lately. We’ve moved on to purchasing quinoa at Costco – it’s dramatically cheaper (I think I gasped when I realized) and so worth it to go out of your way. Something along the lines of 4-5 times as much for 1.5 times the price. I’ve even got a post in the works to discuss exactly that point! Sometimes you need Costco quantities for meal prepping, even if you’re only one person! The price difference is out of this world.
I also love how Costco is constantly moving and changing their inventory. That’s how we discovered Kodiak Cakes! Last night, I saw that powdered peanut butter stuff I’ve been hearing some chit-chat about. With 1/3 of the calories as regular peanut butter (without losing any protein!) I had to try some. Look for random peanut butter recipes in the very near future!
Do you shop at Costco? I would love to see what random foods your local Costco has. And what creations you’ve come up with to use the mass quantities you probably purchased! In the Turkey Taco Quinoa Casserole, both the quinoa and ground turkey were purchased at Costco (we are not sponsored by Costco, just obsessed!).
Packed with peppers, beans, meat, and quinoa, cooked in a slow cooker! Super delish!
- 2 tablespoon olive oil
- 1.25 pounds ground turkey, 93/7%
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 yellow onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 1-14.5 ounce can pinto beans
- 1-14.5 ounce can black beans
- 1-1/2 cups dry quinoa
- 1 cup enchilada sauce
- 1 14.5 ounce can chicken broth
- 1 4 ounce can diced jalapeños
- 1 4 ounce can diced green chilis
- 1 14.5 ounce can diced tomatoes
- 1-1/2 cup shredded cheddar cheese
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey and break apart with a spatula. Add a pinch of salt. Cook until meat is nearly cooked, about 5 minutes.
- Remove excess liquid from pan. Return to heat and add chili powder and cumin. Cook for another minute, and then place all cooked turkey into a large 5 or 6 qt. crock pot.
- In the same pan, heat another tablespoon olive oil. Add onions, red and green peppers. Saute over medium heat for 3-4 minutes, stirring occasionally.
- While the peppers and onions are cooking, add beans, quinoa, enchilada sauce, chicken broth, green chilis, jalapeños and diced tomatoes to the crock pot.
- When the peppers and onions are done cooking, add those to the crock pot as well. Stir until everything is evenly mixed.
- Turn the crock pot on HIGH and cook for 2 hours and 30 minutes. Stir after 1 hour and 15 minutes to ensure all the quinoa is cooking evenly and has access to liquid in the crockpot.
- When the quinoa has cooked and absorbed most of the liquid, give the crock pot another good stir. Turn the crock pot off. If serving immediately, spread the shredded cheese over the casserole and let the crock pot sit with the lid on for 10 minutes. If storing for future eating, feel free to put cheese on individual portions.
- Top with diced avocado, cilantro, or lime.
You can definitely use a 1-pound package of ground turkey, and decrease your vegetable quantities if desired. I opt for larger package since that’s the size ours come in from Costco, and our goal is to make larger quantities for lunches.
This recipe makes a very heaping amount of casserole! Be prepared to eat this for a few days (that’s sort of the point!). Portion it all out on the day you make it for easier storage and go-to leftovers.
Recipe adapted from Slow Cooker Enchilada Quinoa Bake by Cooking Classy.
- Serving Size: ~350g
- Calories: 434
- Fat: 12.3g
- Carbohydrates: 50.6g
- Protein: 28.5g
Thank you so much for reading! Tag @projectmealplan on social media if you make this yummy recipe! I’d love to see what you’ve created!
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