Go Back
A warm slow cooker filled with cheesy taco casserole, quinoa, and black beans
Print Recipe

High Protein Slow Cooker Taco Casserole

Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Servings: 6 servings
Calories: 385kcal

Ingredients

  • 1 lb 93% lean ground beef
  • 1 cup uncooked white quinoa, rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen sweet corn
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, seeded and diced
  • 1.5 cups low -sodium beef broth
  • 1 cup chunky salsa (mild or medium)
  • 2 tablespoons taco seasoning
  • 1 cup shredded reduced-fat sharp cheddar cheese
  • 0.5 cup plain non-fat Greek yogurt (for garnish)

Instructions

  • In a skillet over medium-high heat, brown the lean ground beef until fully cooked, then drain any excess fat.
  • Transfer the cooked beef to the slow cooker basin.
  • Add the rinsed quinoa, black beans, corn, diced onion, bell pepper, beef broth, salsa, and taco seasoning to the slow cooker.
  • Stir the mixture thoroughly to ensure the quinoa is submerged in the liquid.
  • Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours until the quinoa is tender and the liquid is fully absorbed.
  • Turn off the heat and sprinkle the shredded cheddar cheese evenly over the top of the casserole.
  • Replace the lid for 5 to 10 minutes until the cheese is completely melted.
  • Serve each portion with a dollop of non-fat Greek yogurt to increase total protein content.