Well, tonight's slow-cooker meal was just kinda...okay. It wasn't bad, but it wasn't anything special. I actually just prefer my regular way of making tacos and taco lettuce wraps (you can find here). It is just as easy as the slow-cooker meal because all you do is brown the meat and prepare your sides. For this slow-cooker meal, the quinoa does add an extra health benefit to the mix and one less pot to clean, but I am not sure it was good enough to try again.
If I am being real, my husband ate it, but only because he had Mexican cheese dip to smother it in. And my kids took one look at it, and said, "no." I always make them take one bite of anything they don't like, and then they can decide whether or not they want to eat it. Usually Kathlyn takes one bite and realizes that what she is trying is actually pretty good. But not tonight. Her and Bo both decided to eat just regular nacho chips smothered in Mexican cheese dip, as well! #momoftheyear
Ingredients
1 lb organic ground turkey cooked through
2 cups of bell peppers, diced
1/2 cup of black beans
1/2 of a red onion, diced
1 tsp of minced garlic
1 can of tomatoes and green chilies
1/2 cup uncooked quinoa
1 T chili powder
1 tsp cumin
1 cup of organic chicken broth
2/3 cup of shredded cheddar cheese or Mexican blend
sprinkle of salt and pepper
optional lettuce wraps or corn tortillas or nacho chips
Instructions
Place all the ingredients in the crock pot and cook on high 3 1/2 hours or on low for 6-8 hours. Taste and adjust seasonings, adding a sprinkle of salt and pepper, if desired. For the last half hour, add cheese and allow to melt.
Serve alone, or as a taco filling for lettuce wraps, corn tortillas, or nacho chips
A healthy serving would be to just divide the casserole in fourths, and eat the fourth. I don't think it was bad enough not to try, but if you are kinda of hesitant and still want to make taco lettuce wraps, then try this recipe.
Much love ~ Becky
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