Easy & Healthy Crock Pot Taco Casserole with Quinoa (Instant Pot Option!)
Transform your weeknight dinner routine with this incredibly simple and delicious Taco Casserole. Featuring a hearty blend of lean ground turkey (or chicken), vibrant vegetables, and protein-packed quinoa, this Mexican-inspired dish is a family favorite. Whether you prefer the slow simmer of a Crock Pot or the speed of an Instant Pot, this versatile recipe is perfect for a satisfying lunch or a stress-free dinner. Enjoy it as a flavorful taco filling, on crispy nachos, or wrapped in fresh lettuce for an extra boost of greens!
(This post, previously titled “21 Day Fix Quinoa Taco Casserole,” was first published on June 5, 2016, and has been recently updated with fresh photos, enhanced content, and answers to your frequently asked questions to make it even better!)
Embracing Summer with Easy Weeknight Meals
Confession #86 – I’m actually feeling a little nervous about the arrival of summer. It sounds crazy, doesn’t it? For years, I eagerly anticipated being home during the summer, especially after I started keeping my kids out of daycare. Those two months felt like a glorious break, playing the role of a full-time stay-at-home mom. We all adored it, especially my husband.
Now that I’ve officially transitioned to being a stay-at-home mom year-round, one would think I’d be even more thrilled for summer. However, this past year, I was spoiled with my daughter attending afternoon kindergarten. I truly had the best of both worlds: mornings filled with family time, and then, at 12:30 PM each day, my daughter would head to school, and I could put my son down for his much-needed rest. This brief period, about an hour or two daily, was my sanctuary, a moment of precious sanity.
Alas, this luxury will soon vanish. The thought of trying to coax my energetic 6-year-old away from the pool, a playdate, or the park – *right now* – just to maintain my son’s nap schedule, is anything but a treat. To all the veteran stay-at-home parents out there, do you have any sage advice for navigating these summer months with grace (and sanity)?
Despite my impending summer anxieties, I envision my Crock Pot being my absolute best friend in the coming months. While many associate slow cookers with cozy winter meals, I plan to lean on mine heavily for quick, easy, and healthy dinners to help me navigate the summer chaos. And giving these slow-cooked dishes a refreshing summer twist is surprisingly simple. Take this Crock Pot Taco Casserole, for instance. It’s incredibly satisfying on its own, but serving it in a crisp lettuce wrap with a generous squeeze of fresh lime juice elevates it to a distinctly summery meal. Pure yum!
This recipe truly epitomizes simplicity – you don’t even need to pre-cook the quinoa! It’s an ideal choice for a quick lunch or a hearty dinner throughout your busy week. Give it a try, and let me know how it transforms your mealtime!
Why You’ll Love This Healthy Taco Casserole
- Packed with Nutrition: Loaded with colorful bell peppers, corn, black beans, and quinoa, this casserole is a powerhouse of vitamins, fiber, and plant-based protein. The lean ground turkey or chicken keeps it light and healthy.
- Incredibly Easy: With minimal prep and a set-it-and-forget-it cooking method (especially in the Crock Pot), this recipe is perfect for busy individuals and families. No need to pre-cook the quinoa, making it even simpler!
- Versatile Serving Options: Whether you’re looking for a traditional taco filling, a hearty topping for nachos, a lighter lettuce wrap, or just a delicious bowl meal, this casserole delivers.
- Customizable Flavor: Easily adjust the spice level and add your favorite toppings to make it uniquely yours.
- Meal Prep Friendly: This casserole is fantastic for making ahead. Prepare a big batch at the beginning of the week for effortless lunches and dinners.
FAQ: Frequently Asked Questions
Can I make this Crock Pot Taco Casserole in the Instant Pot too?
Absolutely, yes! The Instant Pot version makes this already easy recipe even more convenient. You still don’t need to precook the quinoa, and the best part is you can brown your ground meat right in the Instant Pot using the sauté function, eliminating an extra pan to wash! This translates to fewer dishes and more time enjoying those long summer evenings.
What seasoning makes this Mexican Crock Pot Casserole so delicious?
The secret to the vibrant flavor lies in a few key ingredients. Firstly, the diced tomatoes with green chilies provide a fantastic depth of flavor without being overly spicy – don’t be afraid to use them! They add a wonderful zing. Secondly, if I have my homemade Salt Free Taco Seasoning on hand, that’s my go-to. It’s packed with a blend of aromatic spices that infuse the casserole with authentic taco flavor. If I’m out of the homemade blend, a simple substitute of 1 tablespoon chili powder and 1 teaspoon cumin works just as deliciously. Use what you have readily available!
Customization and Variations for Your Taco Casserole
- Make it Spicy: Add a diced jalapeño or a pinch of cayenne pepper with the veggies for an extra kick.
- Extra Veggies: Feel free to toss in other diced vegetables like zucchini, spinach (add at the end), or even sweet potatoes for added nutrition and flavor.
- Bean Alternatives: Swap black beans for pinto beans or kidney beans if preferred.
- Cheese, Please!: Experiment with different cheese blends like Monterey Jack or a spicy habanero cheddar.
- Low Carb Option: For a low-carb alternative, omit the quinoa and corn, and increase the amount of ground meat and non-starchy vegetables. Consider checking out this Keto Taco Casserole from Joy Filled Eats for specific low-carb guidance.
- Vegan/Vegetarian: Replace ground turkey with plant-based ground “meat” or double the beans and quinoa for a satisfying vegetarian option. Use vegetable broth instead of chicken broth.
Serving Suggestions for Your Taco Casserole
This Instant Pot or Crock Pot Taco Casserole is incredibly versatile! My absolute favorite way to serve it is in crisp lettuce wraps – it’s a fantastic way to sneak in extra greens and keep the meal light and refreshing. But the possibilities don’t stop there:
- Taco Filling: Spoon the casserole into warm corn or flour tortillas for classic tacos.
- Nachos: Layer it over tortilla chips with extra cheese, jalapeños, and your favorite salsa for a crowd-pleasing nacho platter.
- Bowl Meal: Serve it simply in a bowl, topped with a dollop of Greek yogurt or sour cream, salsa, and fresh cilantro.
- Burrito Bowls: Pair it with a side of brown rice and extra veggies for a hearty burrito bowl.
- Loaded Potatoes: Use it as a savory topping for baked potatoes or sweet potatoes.
And for a creamy, healthy addition, don’t forget the avocado on top – just remember to count it if you’re tracking macros!
Meal Prep and Storage Tips
This Taco Casserole is a dream for meal prepping. You can easily make a double batch and have healthy meals ready for days.
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: The casserole freezes beautifully! Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat individual portions in the microwave until warmed through, or warm larger batches on the stovetop over medium heat, adding a splash of broth if it seems dry.
Looking for Other Mexican-Inspired Dishes? Try One of These!
21 Day Fix Mexican Street Corn Salad
21 Day Fix Mexican Lasagna
21 Day Fix Enchilada Beef Dip | Stove Top | Instant Pot
21 Day Fix Lazy Zucchini Enchilada Skillet
Healthy Instant Pot Mexican Favorites (21 Day Fix | 80 Day Obsession | Weight Watchers)
21 Day Fix Healthy Mexican Recipe Roundup
Table of Contents
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Taco Casserole
Nancylynn
4
servings
Pin Recipe
10 minutes
10 minutes
20 minutes
Ingredients
- 1 lb organic ground turkey or chicken be sure cook through for crock pot version
- 2 cups bell peppers diced
- 1/2 cup canned black beans rinsed
- 1/2 cup corn
- 1/2 red onion diced
- 1 garlic clove minced
- 10 oz tomatoes and green chilies 1 can
- 1/2 cup uncooked quinoa
- 1-2 tablespoon Salt Free Taco Seasoning or sub 1 Tbsp chili powder and 1 tsp cumin
- Organic chicken broth 1 cup for crock pot; 1/2 cup for Instant Pot
- 2/3 cup shredded cheddar cheese or Mexican blend
- Sprinkle salt and pepper
- Fresh lime
- Lettuce wraps or corn tortillas optional
Instructions
Crock Pot
-
Sauté ground meat until cooked through.
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Place all the ingredients in the crock pot and cook on high 3 1/2 hours or on low for 6-8 hours. For the last half hour, add cheese and allow to melt.
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Taste and adjust seasonings, adding a sprinkle of salt and pepper, if desired.
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Serve alone, or as a taco filling. I used lettuce wraps for extra green and topped with a squeeze of fresh lime and a bit more shredded cheese. Yum!
Instant Pot
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Turn Instant Pot to sauté and brown ground turkey. Once it’s cooked through, add in veggies and sauté for an additional minute.
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Stir in quinoa, beans, tomatoes, broth and seasoning.
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Set to manual for 4 minutes, then let steam release naturally. Once you can safely open the pot, top with cheese and place the cover back on to melt it.
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Serve alone, or as a taco filling. I used lettuce wraps for extra green and topped with a squeeze of fresh lime and a bit more shredded cheese. Yum!
Notes
WW: 4 points (per serving) [Calculated using reduced fat cheddar cheese]
Nutrition
Carbohydrates: 30g
Protein: 37g
Fat: 11g
Saturated Fat: 4g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 2g
Trans Fat: 0.02g
Cholesterol: 81mg
Sodium: 368mg
Potassium: 875mg
Fiber: 6g
Sugar: 6g
Vitamin A: 2705IU
Vitamin C: 104mg
Calcium: 186mg
Iron: 3mg
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