Beef Enchilada Quinoa Bake
Ingredients
The casserole
-
1
tablespoon
chili powder
-
¼
teaspoon
garlic powder
-
¼
teaspoon
onion powder
-
¼
teaspoon
crushed red pepper flakes
-
¼
teaspoon
oregano
-
½
teaspoon
paprika
-
1 ½
teaspoons
ground cumin
-
1
teaspoon
sea salt
-
1
teaspoon
black pepper
-
1.25
pounds
95% lean ground beef
-
3
cups
cooked quinoa
-
1
cup
frozen corn kernels
-
1
15 oz can
black beans
-
2
10 oz cans
red enchilada sauce
-
½
cup
fat free sour cream
-
4
oz
shredded 50% reduced fat sharp cheddar
Optional toppings
-
to taste
scallions
-
to taste
cilantro
-
to taste
black olives
-
to taste
avocado
-
to taste
sour cream
-
to taste
guacamole
-
to taste
peppers
Instructions
- Preheat the oven to 350°F and prepare a 9x13 baking dish with cooking spray.
- Mix chili powder, garlic powder, onion powder, crushed red pepper flakes, oregano, paprika, cumin, salt, and pepper to create taco seasoning.
- Cook the ground beef in a skillet over medium heat until browned, then drain the grease.
- Add the taco seasoning to the beef and mix well.
- In a large bowl, combine the beef mixture with quinoa, corn, and black beans, stirring until well mixed.
- Add enchilada sauce, sour cream, and half of the cheddar cheese to the mixture and stir until combined.
- Transfer the mixture to the baking dish and spread evenly, then top with the remaining cheddar cheese.
- Bake for 35 minutes until bubbly and heated through.
Nutrition Facts (estimated)
Servings
8
Calories
317
Total fat
9g
Total carbohydrates
32g
Total protein
27g
Sodium
0mg
Cholesterol
0mg
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