Turkey enchilada bowl recipe


Turkey, veggies, and quinoa make this a meal you can feel good about serving to your family. And having a table full of their favorite toppings like sour cream, shredded cheese, green onions, and avocado will make them feel good about it, too.

  • Yield: 6 Servings
  • Preparation Time: 20 Minutes
  • Cooking Time: 6 Hours


  • 1 tablespoon olive oil
  • ½ cup diced onion
  • ½ cup diced red bell pepper
  • 1 pound ground turkey
  • 1½ cups uncooked quinoa, rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup whole-kernel corn
  • 1 (10-ounce) can diced tomatoes and green chiles, undrained
  • ½ cup salsa
  • 1 teaspoon minced garlic
  • 1 cup water
  • 1 (19-ounce) can red enchilada sauce
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
How to Make It
  1. Heat the olive oil in a large skillet over medium heat. Add the onion and red pepper and cook for 3–5 minutes or until soft. Add the ground turkey and cook, stirring and breaking it up, until browned. Let cool, then combine the mixture with the remaining ingredients in a large bowl. Label a 1-gallon freezer bag, place it in another large bowl, and pour in the turkey mixture. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze.
  2. Serving Day
  3. Allow the enchilada mixture to thaw overnight in the refrigerator. On serving day, pour the mixture into the slow cooker, cover it, and cook on low for about 6 hours.

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