Healthy & Flavorful Crock Pot Taco Casserole
This crock pot taco casserole delivers bold Mexican-inspired flavors while featuring lean ground turkey, quinoa, and fresh vegetables for a high-protein, nutritious meal. Perfectly customizable, it's an easy taco casserole recipe ideal for healthy eating!
Ingredients
- 1 lb organic ground turkey or chicken cooked through for Crock Pot
- 2 cups bell peppers, diced
- 1/2 cup canned black beans, rinsed
- 1/2 cup corn
- 1/2 red onion diced
- 1 clove garlic, minced
- 10 oz tomatoes and green chilies 1 can
- 1/2 cup uncooked quinoa
- 1-2 tbsp salt-free taco seasoning or 1 tbsp chili powder + 1 tsp cumin
- 1 cup organic chicken broth for Crock Pot; 1/2 cup for Instant Pot
- 2/3 cup shredded cheddar or Mexican blend cheese
- Salt and pepper to taste
- Fresh lime for serving
- Lettuce wraps or corn tortillas optional
Instructions
- Crock Pot: Saute the ground turkey until fully cooked. Transfer it to the Crock Pot and add all remaining ingredients except the cheese. Cook on high for 3.5 hours or on low for 6-8 hours. In the last 30 minutes, sprinkle the cheese on top and let it melt. Serve alone, in lettuce wraps, or with corn tortillas. Finish with a squeeze of lime juice for a bright, tangy kick.
- Instant Pot: Use the sauté function to cook the ground turkey until browned. Add all remaining ingredients except the cheese, stir, and lock the lid. Set to manual high pressure for 4 minutes, then perform a natural release. Once pressure is released, sprinkle cheese on top and re-cover to allow it to melt. Serve as desired.
Notes
This taco casserole is easily adaptable for different dietary needs. Customize for keto, vegan, or vegetarian diets. Perfect for meal prep or freezing for later use.