Marla Meridith logo by smash

Recipe: Mexican Beef Quinoa Casserole

We love this healthy, protein packed meal for weeknight family dinners!

Mexican Beef Quinoa Casserole, a quick, healthy & delicious family recipe! MarlaMeridith.com
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
1

Preheat oven to 350 degrees F. Spray a 9X13 casserole dish with cooking spray.

2

Cook quinoa to package directions, remove from the stove top & fluff with a fork. Combine the 2 cheeses in a bowl.

3

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.

4

Transfer the mixture to the prepared baking dish and spread evenly in the pan. Top with the remaining cheese.

5

Bake the casserole uncovered until the cheese is melted, about 15 minutes. Broil for 3-4 minutes until the cheese is lightly browned.

6

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.

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

1

Preheat oven to 350 degrees F. Spray a 9X13 casserole dish with cooking spray.

2

Cook quinoa to package directions, remove from the stove top & fluff with a fork. Combine the 2 cheeses in a bowl.

3

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.

4

Transfer the mixture to the prepared baking dish and spread evenly in the pan. Top with the remaining cheese.

5

Bake the casserole uncovered until the cheese is melted, about 15 minutes. Broil for 3-4 minutes until the cheese is lightly browned.

6

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.

Recipe: Mexican Beef Quinoa Casserole

~ Marla Meridith

Join the Conversation