This dish is a cinch to throw together and it is so much fun to eat. It is packed with protein, it is gluten free (omitting orzo) and this casserole/bake will give you and your kids just the right amount of fuel to keep on keeping on! You can enjoy it as a casserole or use it as a filling for empanadas or enchiladas.
Ingredients
- 3/4 cup red enchilada sauce
- 2 tbsp cilantro, chopped as a garnish
- 2 cup Monterrey Jack and Cheddar Cheese ( I do half and half)
- 1/2 cup water
- 1/2 cup chicken broth
- 3/4 tsp pepper
- 3/4 tsp salt
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp lime zest
- 1 tsp minced garlic
- 1 lb ground meat, cooked thoroughly
- 1 chipotle pepper in adobo sauce chopped + 3 tsp adobe sauce
- 1/2 cup green salsa verde
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 1 cup frozen corn
- 1 can rotel or diced tomatoes
- 1 can black bean
- 1 cup orzo
- 1 cup uncooked quinoa, rinsed and drained
Directions
- Place the ground meat, uncooked quinoa, orzo, black beans, tomatoes,corn, onions and peppers into the slow cooker. Arrange in sections or just toss them all in.
- In a small measuring cup stir together the adobe sauce, salsa and enchilada sauce. Add in the chopped chipotle peppers, minced garlic, lime zest and all of the remaining seasonings. Pour over the meat and veggies in the slow cooker and give it one good stir. Add in the water and chicken broth. Set the slow cooker to low and cook for 6 hours. Just before serving stir in the cheese and fresh cilantro and ENJOY!
- Save the leftovers to use as a filling for enchiladas or empanadas.
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