I have been trying to find some healthier crock pot casserole recipes. I stumbled upon this recipe while I was searching for recipes that use quinoa: http://www.chelseasmessyapron.com/slow-cooker-tex-mex-qunioa-casserole/#_a5y_p=1753511
I altered the recipe to fit what I had in my cupboard.
1 1/2 cup quinoa, rinsed well with warm water
1 can black beans, drained and rinsed
1 can diced tomatoes with green chilies
1 can corn, drained
1 medium green pepper, diced
1 chipotle pepper (comes in a can--chipotle peppers in adobe sauce), diced
2 cloves of garlic
1 medium onion
1 lb hamburger
2 Tablespoons chili powder
1/2 Tablespoon cumin
3 cups chicken broth (water could be substituted)
1 Tablespoon lime juice
2 Tablespoons taco seasoning
mozzarella cheese (optional)
Add the quinoa, black beans, tomatoes, corn, green pepper, chipotle pepper, chili powder, cumin, and chicken broth to the crock pot.
Meanwhile, brown your hamburger with the onion and garlic. Add the browned hamburger to the crock pot.
Stir and let cook on high for 4-5 hours.
The water will be absorbed when it is done. Add the 2 Tablespoons of taco seasoning and 1 Tablespoon of lime juice.
The hash can be eaten as is. We also ate it with mozzarella cheese on top.
To add another texture, I tried some on a tortilla and rolled it like a burrito. We also ate leftovers with Tostitos Scoops.