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Mexican Quinoa Casserole

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Ingredients

Adjust Servings:
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can black beans, drained and rinsed
1 cup corn, canned
1/4 cup jalapeno, diced
1/4 cup salsa
1/3 cup broth
1 cup quinoa, toasted
1 lb 97% lean ground beef
2 tablespoons taco seasoning
3/4 cup water
1 cup cheddar cheese, grated
sour cream
cilantro
lime

Nutritional information

431.7
Calories
118 g
Calories From Fat
13.2 g
Total Fat
6.5 g
Saturated Fat
29.7 mg
Cholesterol
440.2 mg
Sodium
59.2 g
Carbs
12.2 g
Dietary Fiber
5.6 g
Sugars
22.1 g
Protein
403g
Serving Size

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Mexican Quinoa Casserole

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    With a dubious family, I made this as part of my attempt at removing starching rice from some of our meals and using more quinoa. And it was a huge hit. The flavor with seasoning the beef was probably a big part of it but even more so was topping with a creamy ranch dressing I made with buttermilk and fat free sour cream seasonings and avocado. I toasted the quinoa ahead of time and then it was simply a matter of mixing up the beans, corn and tomatos to throw it in the oven while the meat was cooking. I could easily see this as a vegetarian dish if you sub'd in lentils in place of the beef. Next time I may try some ground Turkey and see how that tastes. Definitely a keeper. And it was quick enough for a weekday if you needed something ready to go. Wonder how it would do in a crock pot and melt the cheese on it at the end?

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Mexican Quinoa Casserole, A very healthy alternative to a pasta casserole! Mostly hands off once everything is mixed, and yet another way to use the latest super food!, With a dubious family, I made this as part of my attempt at removing starching rice from some of our meals and using more quinoa And it was a huge hit The flavor with seasoning the beef was probably a big part of it but even more so was topping with a creamy ranch dressing I made with buttermilk and fat free sour cream seasonings and avocado I toasted the quinoa ahead of time and then it was simply a matter of mixing up the beans, corn and tomatos to throw it in the oven while the meat was cooking I could easily see this as a vegetarian dish if you sub’d in lentils in place of the beef Next time I may try some ground Turkey and see how that tastes Definitely a keeper And it was quick enough for a weekday if you needed something ready to go Wonder how it would do in a crock pot and melt the cheese on it at the end?


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    Steps

    1
    Done

    1. Preheat Oven to 400 Degrees Farenheit.

    2
    Done

    2. in a Large Bowl, Mix Together the First Seven Ingredients, Tomatoes Through Quinoa.

    3
    Done

    3. Pour Into a 2 Quart Baking Dish and Cover With Foil. Bake For 30 Minutes. Remove from Oven and Stir. Replace Foil and Bake Another 30 Minutes.

    4
    Done

    4. While Quinoa Mixture Is Baking, Prepare Ground Beef With Taco Seasoning and Water. Simmer Until Water Has Evaporated.

    5
    Done

    5. When Quinoa Mixture Has Finished Baking, Remove from Oven and Fluff With a Fork. Stir in Taco Seasoning Beef. Top With Cheddar Cheese and Run Under Broiler Until Cheese Is Melted and Bubbling.

    6
    Done

    6. Serve With Optional Sour Cream, Chopped Cilantro and Lime Juice Squeezed Over.

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    Waverly Sheppard

    Pizza perfectionist crafting crispy and delicious pies with inventive toppings.

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