We may be experiencing some abnormally warm temperatures, but it’s still winter which means my slow cooker stays on the counter. The moment it comes out of the dishwasher, another recipe goes in. This week’s dish will be making its way back into my slow cooker time and time again. Simple, delicious and full or colorful and nutritious ingredients. This “Slow Cooker Beefy Burrito Bowl” is a must make!
Consuming a diet that contains many different colors is an easy and fun way to encourage a healthy diet for you and your family. Mexican cuisine is full of bright and radiant colors- see how many different colors you and your family can add to this dish and share a photo using #beautyinthebeef to show us!
1 lb. lean ground beef (I used ground round)
1/2 onion, diced
1-2 bell peppers, diced
2 Tbsp garlic, minced
2 tsp cumin
2 tsp chili powder
2 Cups dry quinoa
2 Cups low sodium beef broth
1 can diced tomatoes with chilies
1 can low sodium black beans
1 can low sodium pinto beans
1 8 oz. can tomato sauce
*avocado, green onion, cilantro, shredded cheese for topping. whole grain tortilla or mixed greens for serving
1. On the stovetop, brown lean ground beef with onion, peppers, garlic and seasonings.
2. Add mixture to crockpot and pour in quinoa, beef broth, tomatoes, beans and tomato sauce. Stir until evenly combined.
3. Cook on high for 4-5 hours, stirring occasionally.
4. Top with desired ingredients and serve in a bowl, on a whole grain tortilla or over mixed greens.