Mexican Casserole
Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 8
Ingredients:
1 cup uncooked quinoa
chicken broth
1 tablespoon extra virgin olive oil
1 - 1/2 pounds lean ground turkey
1/2 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt plus more to taste
1/4 teaspoon pepper
1 jalapeno minced (seeds for a mild flavor)
1 onion, sliced
4 bell peppers sliced - 1 green, 1 red, 1 yellow, 1 orange
2 cloves garlic, minced
1 (15 oz) can black beans rinsed, drained
1 (15 oz) can corn drained
1 (10 oz) can enchilada sauce
2 cups Mexican cheese,shredded, divided*
Optional toppings: Cilantro, Greek yogurt or sour cream, salsa and crushed tortilla chips.
1 cup uncooked quinoa
chicken broth
1 tablespoon extra virgin olive oil
1 - 1/2 pounds lean ground turkey
1/2 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt plus more to taste
1/4 teaspoon pepper
1 jalapeno minced (seeds for a mild flavor)
1 onion, sliced
4 bell peppers sliced - 1 green, 1 red, 1 yellow, 1 orange
2 cloves garlic, minced
1 (15 oz) can black beans rinsed, drained
1 (15 oz) can corn drained
1 (10 oz) can enchilada sauce
2 cups Mexican cheese,shredded, divided*
Optional toppings: Cilantro, Greek yogurt or sour cream, salsa and crushed tortilla chips.
Directions:
Cook quinoa per package directions, use chicken broth (cook with 1/2 cup less liquid then suggested).
Preheat oven to 375, grease a 9" x 13" baking dish.
Heat oil in a large pan over medium high heat.
Add meat and spices, cook breaking it up as it cooks.
Add jalapeno, onion, peppers, garlic, season with salt, cook 3 minutes.
Stir in beans, corn, enchilada sauce, cooked quinoa and 1 cup cheese.
Season with salt.
Transfer to baking dish, sprinkle with cheese.
Bake 15 minutes or until mixture is hot and cheese is melted.
Cook quinoa per package directions, use chicken broth (cook with 1/2 cup less liquid then suggested).
Preheat oven to 375, grease a 9" x 13" baking dish.
Heat oil in a large pan over medium high heat.
Add meat and spices, cook breaking it up as it cooks.
Add jalapeno, onion, peppers, garlic, season with salt, cook 3 minutes.
Stir in beans, corn, enchilada sauce, cooked quinoa and 1 cup cheese.
Season with salt.
Transfer to baking dish, sprinkle with cheese.
Bake 15 minutes or until mixture is hot and cheese is melted.
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