Beef and Quinoa Enchilada Bake
This super simple Beef and Quinoa Enchilada Skillet is high on flavor, low on effort, and sure to become a weeknight family favorite! It's packed with zesty Mexican flavor and lots of protein too!
Servings: 6 servings
Calories: 473kcal
Ingredients
- 1/2 cup quinoa
- 1 Tbsp. olive oil
- 1 lb. ground beef
- 1 small onion about 1/3 cup, finely chopped
- 2 garlic cloves minced
- 1 10 oz. can mild enchilada sauce I use Old El Paso
- 1 14 oz. can petite diced tomatoes undrained
- 1 cup black beans rinsed and drained
- 1 8.75 oz. can yellow whole kernel corn
- 1 tsp. cumin
- 1 tsp. chili powder
- 1/2 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1 cup shredded cheddar jack cheese
- 1-2 Tbsp. fresh cilantro finely chopped for garnish if desired
- chopped tomatoes for garnish if desired
Instructions
- Fill a small pot with 1 cup water and cook quinoa according to package directions. Set aside.
- Heat olive oil in a large nonstick skillet, over medium heat. Add ground beef and onions and cook for 8-10 minutes crumbling beef until no longer pink. Drain fat and return to burner.
- Add quinoa, garlic, enchilada sauce, tomatoes, black beans, corn, cumin, chili powder, paprika, salt and pepper until well combined. Cook over medium-low heat until heated through, about 15 minutes.
- Sprinkle with cheese. Cover and cook until cheese melts, about 2-3 minutes.
- Sprinkle with chopped cilantro and chopped tomatoes and serve.
Notes
I use black beans for this recipe, but you can substitute pinto beans if you prefer.
To make things easy, I called for one can of enchilada sauce, but you can go the extra mile and make my HOMEMADE if you prefer. It's an easy recipe and so delicious.
Nutrition
Calories: 473kcal | Carbohydrates: 37g | Protein: 26g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 840mg | Potassium: 778mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1431IU | Vitamin C: 13mg | Calcium: 208mg | Iron: 5mg