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Ground Turkey Enchilada Stew with Quinoa

"Ground turkey enchilada stew with quinoa. Stir in lime juice before serving."

Ingredients :

• 1 pound ground turkey
• 1 (19 ounce) can enchilada sauce
• 1 (15 ounce) can black beans, drained
• 1 1/2 cups uncooked quinoa
• 1 (10 ounce) can diced tomatoes and green chiles, undrained
• 1 cup water
• 1 cup frozen corn
• 1/2 cup salsa
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 tablespoon chili powder
• 1 teaspoon minced garlic
• 1 teaspoon ground cumin
• 2 cups shredded Mexican cheese blend
• 1/3 cup chopped fresh cilantro

Instructions :

Prep : 10M	Cook : 8M	Ready in : 4H15M

• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Combine browned turkey, enchilada sauce, black beans, quinoa, diced tomatoes and chiles, water, corn, salsa, onion, green bell pepper, chili powder, garlic, and cumin in a slow cooker.
• Cook in the slow cooker on High until quinoa is tender and flavors are blended, about 4 hours. Stir in Cheddar cheese and cilantro.

Notes :

• Use any color bell peppers you prefer.

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