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5 from 5 votes
Beef and Quinoa Enchilada Skillet
Beef and Quinoa Enchilada Bake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: Main Dish
Cuisine: Mexican
Keyword: skillet dinner, enchilada, Mexican, ground beef
Servings: 6 servings
Calories: 473 kcal
Author: MaryAnn Dwyer
  • 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
  1. Fill a small pot with 1 cup water and cook quinoa according to package directions. Set aside.
  2. Heat olive oil in a large nonstick skillet, over medium-high heat. Add ground beef and onions and cook for 8-10 minutes crumbling beef until no longer pink. Drain fat and return to burner.
  3. 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.
  4. Sprinkle with cheese. Cover and cook until cheese melts, about 2-3 minutes.
  5. Sprinkle with chopped cilantro and chopped tomatoes and serve.
Nutrition Facts
Beef and Quinoa Enchilada Bake
Amount Per Serving
Calories 473 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 10g63%
Cholesterol 73mg24%
Sodium 840mg37%
Potassium 778mg22%
Carbohydrates 37g12%
Fiber 7g29%
Sugar 10g11%
Protein 26g52%
Vitamin A 1431IU29%
Vitamin C 13mg16%
Calcium 208mg21%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.