Beef and Quinoa Enchilada Bake

Women‍‍`s Corner
December 16, 2020

This Beef and Quinoa Enchilada Skillet is a simple weekly favorite at the BHK. If you don’t count cooking up the quinoa, this is often technically a 1 skillet meal. Woohoo! Who doesn’t sort of a one skillet meal when your week is crazy busy, the youngsters have plenty of homework to try to to and nobody wants to assist with cleanup?!

And this skillet isn't only full of flavor, but it’s filled with protein. It’s a delicious combo of quinoa (my favorite grain), hamburger , black beans, corn, tomatoes, enchilada sauce and only enough cheddar jack to form it your new favorite easy peasy, cheesy, technically one dish wonder! Enjoy!

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

- 1 14 oz. can petite diced tomatoes undrained

Read More : What are Whole Grains?

- 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

Method : Fill alittle pot with 1 cup water and cook quinoa consistent with package directions. Set aside. Heat vegetable oil during a large nonstick skillet, over medium-high heat. Add hamburger and onions and cook for 8-10 minutes crumbling beef until not pink. Drain fat and return to burner. Add quinoa, garlic, enchilada sauce, tomatoes, black beans, corn, cumin, flavorer , paprika, salt and pepper until well combined. Cook over medium-low heat until heated through, about quarter-hour. Sprinkle with cheese. Cover and cook until cheese melts, about 2-3 minutes. Sprinkle with chopped cilantro and chopped tomatoes and serve.