Ingredients for Mexican Quinoa Casserole
- Diced Tomatoes
- 15 oz can black beans (rinsed and drained)
- 15 oz can corn (drained)
- Jalapeno
- 1 cup salsa
- Broth
- 1.5 cups quinoa (rinsed)
- 97% Lean Ground Beef
- 1 packet taco seasoning
- 1/2 cup water
- 1 cup shredded cheddar cheese
- sour cream (optional)
- chopped cilantro (optional)
- Lime
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How to Make Mexican Quinoa Casserole
- Preheat oven to 400°F (200°C).
- In a large bowl, combine the diced tomatoes (14.5 oz can, undrained), black beans (15 oz can, rinsed and drained), corn (15 oz can, drained), salsa (1 cup), chili powder (2 tbsp), cumin (1 tbsp), and quinoa (1.5 cups, rinsed).
- Pour the mixture into a greased 2-quart baking dish and cover with foil.
- Bake for 30 minutes.
- Meanwhile, in a skillet, brown the ground beef (1 lb) over medium-high heat. Drain off any excess grease.
- Stir in taco seasoning (1 packet) and water (1/2 cup). Simmer until the water has evaporated.
- Remove the quinoa mixture from the oven after 30 minutes, stir gently, and replace the foil.
- Bake for another 30 minutes.
- Remove from oven and fluff the quinoa mixture with a fork.
- Stir in the cooked ground beef.
- Top with shredded cheddar cheese (1 cup).
- Broil for 2-3 minutes, or until the cheese is melted and bubbly.
- Serve immediately. Garnish with sour cream, chopped cilantro, and a squeeze of lime juice, if desired.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
22g
Fat
32g
Carbs
19g
