We love this healthy, protein packed meal for weeknight family dinners!
1 cup uncooked quinoa
2 tablespoons olive oil
1 yellow onion, chopped
1 green bell pepper, chopped
1 pound ground beef
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon kosher salt
2 cloves minced garlic
1 (15-ounce) can fire-roasted diced tomatoes, well drained
1 (15-ounce) can black beans, rinsed and drained
1/4 cup chipotle peppers in adobo sauce, chopped
1 cup sour cream or plain greek yogurt
1/2 cup black olives, chopped
2 cups shredded cheese (a combo of cheddar & mozzarella is great)
sliced green onion
chopped fresh tomatoes
Preheat oven to 350 degrees F. Spray a 9X13 casserole dish with cooking spray.
Cook quinoa to package directions, remove from the stove top & fluff with a fork. Combine the 2 cheeses in a bowl.
In a large sauté pan heat the olive oil over medium high until shimmering. Add the onion, bell pepper & garlic. Cook a few minutes until softened and fragrant. Add the ground beef, chili powder, cumin and salt. Continue to sauté until the ground beef is cooked through (about 5 minutes) Add the drained tomatoes and chipotle pepper. Combine well, heat for 2 minutes then remove from heat. Stir in the black beans, quinoa, sour cream and 1 cup of the cheese.
Transfer the mixture to the prepared baking dish and spread evenly in the pan. Top with the remaining cheese.
Bake the casserole uncovered until the cheese is melted, about 15 minutes. Broil for 3-4 minutes until the cheese is lightly browned.
Watch so the cheese does not burn. Remove from the oven and let rest 5 minutes, garnish with chopped cilantro, green onion, avocado and tomatoes.
~ Marla Meridith