AuthoradminWe love this healthy, protein packed meal for weeknight family dinners!
Yields1 Serving
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)
toppings
sliced green onion
fresh avocado
fresh cilantro
chopped fresh tomatoes
1Preheat oven to 350 degrees F. Spray a 9X13 casserole dish with cooking spray.
2Cook quinoa to package directions, remove from the stove top & fluff with a fork. Combine the 2 cheeses in a bowl.
3In 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.
4Transfer the mixture to the prepared baking dish and spread evenly in the pan. Top with the remaining cheese.
5Bake the casserole uncovered until the cheese is melted, about 15 minutes. Broil for 3-4 minutes until the cheese is lightly browned.
6Watch so the cheese does not burn. Remove from the oven and let rest 5 minutes, garnish with chopped cilantro, green onion, avocado and tomatoes.
CategoryBeans, Beef, Cheese, Courses, Diets, Dinner, Gluten Free, Main Course, Main Ingredients, QuinoaCuisineMexicanCooking MethodBaking, SauteeingTags#beans, #beef, #casserole, #cheese, #dinner, #glutenfree, #healthy, #mexican, #quinoa
Ingredients
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)
toppings
sliced green onion
fresh avocado
fresh cilantro
chopped fresh tomatoes
Directions
1Preheat oven to 350 degrees F. Spray a 9X13 casserole dish with cooking spray.
2Cook quinoa to package directions, remove from the stove top & fluff with a fork. Combine the 2 cheeses in a bowl.
3In 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.
4Transfer the mixture to the prepared baking dish and spread evenly in the pan. Top with the remaining cheese.
5Bake the casserole uncovered until the cheese is melted, about 15 minutes. Broil for 3-4 minutes until the cheese is lightly browned.
6Watch so the cheese does not burn. Remove from the oven and let rest 5 minutes, garnish with chopped cilantro, green onion, avocado and tomatoes.
Recipe: Mexican Beef Quinoa Casserole
~ Marla Meridith
