Easy One-Pan Mexican Quinoa Casserole (with Ground Beef or Turkey)

2 Comments / Lunch & Dinner / By / December 2, 2025
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This easy, one pan Mexican casserole made with quinoa is the perfect solution if you’re looking for a new, delicious dinner that offers nutrition and convenience! It’s filling with a good balance of both protein and fiber. Plus, easily customizable with different toppings like most Mexican-inspired dishes are. {Gluten-Free}

A close-up of a big spoonful of the Mexican quinoa casserole (on a wooden spoon) being held over the casserole on a counter.

I am obsessed with one pan casserole bakes lately and love creating new ones. Everything cooks together in one pan. When I say “everything”, I mean that it’s a well-balanced & dietitian-created meal with no need to add a grain or a vegetable on the side.

They’re so delicious, hearty, filling and nutritious all at the same time. It’s comfort food meets nutrition, especially when using the superfood quinoa! If you love this recipe, makes sure to try my Buffalo Chicken Quinoa Casserole!

A baked quinoa casserole in a casserole dish with hot sauce drizzled on top and olives.

Why I Absolutely Love This Casserole

  • It’s an easy, well-balanced dinner. What I mean by this is that is has that ideal balance of protein, fiber and healthy fats. It will keep you full all night long with filling leftovers the next day.
  • The flavors & textures are just so good! Like a delicious burrito from your favorite restaurant but deconstructed in a pan and healthier!
  • Prep ahead. While this recipe does require an additional step (browning the meat beforehand), you can assemble the entire casserole up to 24 hours prior to when you are going to bake it. Or, just brown the meat the day before for super easy assembly on busy nights!
  • A one pan meal that is super customizable. So many fun toppings and sauces can be added to change up the flavor profile. Did I mention this is a whole meal with no need to add on a side? The quinoa cooks raw, in the casserole dish!
A close-up of a wooden spoon digging into a baked Mexican casserole with quinoa on the counter.

How to Make This Easy Casserole

This recipe makes about 6 servings. Store in the fridge for up to 4 days or freeze for up to 3 months. A delicious way to increase overall protein and fiber intake!

Prep ahead up to 24 hours prior to baking or brown the meat up to a day beforehand (or even pull from freezer!) to make this casserole a super low prep dinner on busy nights.

This post does contain Amazon affiliate links. At no additional cost to you, I receive a small compensation if a purchase is made.

The individually portioned ingredients on a counter.

Ingredients

  • 1 lb lean ground beef or ground turkey. I used 90/10 ground beef and I have used turkey!
  • 1 cup raw quinoa, rinsed; or buy pre-rinsed quinoa for convenience!
  • 1.5 cups of black beans, drained and rinsed.
  • 1 (14.5 oz) can diced tomatoes, undrained. I used Ro-Tel tomatoes with chilies.
  • 1 (14.5 oz) can of (drained) corn. Or, about 2 cups of frozen corn.
  • 1 bell pepper, diced small.
  • 1/2-1 large onion, diced small.
  • 1 ½ cups low-sodium chicken or beef broth
  • 1/2-1 packet taco seasoning (or use 1 Tbsp chili powder, 1 tsp cumin, ½ tsp paprika, ½ tsp garlic powder, and ½ tsp salt)
  • 1-2 chipotle peppers in adobo sauce, optional.
  • 1 cup shredded cheese, plus more if preferred.
  • Optional toppings: avocado, cilantro, Greek yogurt or sour cream, salsa, green onions, hot sauce, or whatever store-bought sauce you want to drizzole on top!

Step-by-Step Directions

  • A close-up of a pan of cooked ground beef with taco seasoning and cooked onions.
  • A casserole dish with raw quinoa and the ground beef layered in it.
  • Ground beef, bell peppers and tomatoes layered in a casserole dish.
  • A fully assembled quinoa casserole prior to baking in the oven.
  • The cooked quinoa casserole on a stove with shredded cheese sprinkled on it.
  • A baked Mexican quinoa casserole with melted cheese being pulled out of the oven.
  • A close-up of the baked Mexican quinoa casserole with a slice taken out of it.
  • A slice of Mexican quinoa casserole on a plate next to Greek yogurt, avocado and diced tomatoes.
  1. Preheat oven to 400°F.
  2. Cook the meat: Heat a large skillet over medium heat. Add the ground beef or turkey plus the diced onion and cook until browned, breaking it apart as it cooks. Drain excess fat (optional). Stir in diced chipotle peppers in adobo sauce and taco seasoning. Break up the adobo peppers with spoon.
  3. Assemble the casserole: In a 9×13-inch casserole dish, spread out one cup of raw & rinsed quinoa. Then, layer the cooked meat, bell peppers, black beans, tomatoes, corn, and broth.
  4. Bake: Cover tightly with foil and bake for 40 minutes. Remove foil, then sprinkle with cheese and bake uncovered for an additional 10 minutes. Then, broil on high for about two minutes to get the crustly cheesy topping!
  5. Rest and serve: Let the casserole rest for 5–10 minutes before serving – this helps it thicken and set.
  6. Top with your favorite toppings – avocado, cilantro, salsa, and/or a dollop of Greek yogurt.
A close-up of a baked one pan casserole with quinoa topped with black olives and cilantro on a counter.

Tips for Success & FAQs

I love this easy one pan casserole because customizations are just so easy but don’t affect the flavor or nutrition all that much. Salsa adds a lot of flavor, however, you can drizzle with any of your favorite sauces. Taco Bell sauce? Why not!

What if I Don’t Like Quinoa?

Swap one cup of raw quinoa with one cup of rice easily!

Protein Swaps

  • Ground chicken – less flavor, still needs to be browned before added to the casserole.
  • Shredded rotisserie chicken – skip the browning step for a super fast version.
  • Vegetarian – use 3 cups of black beans or black + pinto, and add 1 extra cup of veggies. Top with extra Greek yogurt to increase the protein.
  • Chorizo – major flavor upgrade; reduce chipotle by half.

How do I Make This Less Spicy for my Kids?

Omit the chipotle seasoning, make sure to use mild taco seasoning, add 1 cup of shredded cheddar directly into the casserole before baking. Make sure to mix in Greek yogurt or sour cream so the flavor is more creamy and mild!

A close-up of a big spoonful of the Mexican quinoa casserole (on a wooden spoon) being held over the casserole on a counter.

Easy One Pan Mexican Quinoa Casserole

Author: Alex Evink, MS, RD
523kcal
5 from 1 vote
Share Print
Prep 15 minutes
Cook 1 hour
Total 1 hour 15 minutes
This easy, one pan Mexican casserole made with quinoa is the perfect solution if you're looking for a new, delicious dinner that offers nutrition and convenience! It's filling with a good balance of both protein and fiber (35g protein and 12.6g fiber!). Plus, this meal is easily customizable with different toppings like most Mexican-inspired dishes are. {Gluten-Free}
Servings 6 servings
Course Main Course
Cuisine Mexican

Ingredients

  • 1 pound ground beef or turkey
  • 1/2-1 large onion, minced
  • 1 cup raw quinoa, rinsed or buy pre-rinsed quinoa
  • 1½ cups black beans, drained and rinsed
  • 1/2-1 packet taco seasoning (I used 1/2 packet, up to your preference) see notes
  • 1 14.5 ounce can of Ro-Tel Tomatoes with Chilies
  • 1 14.5 ounce can of corn, drained
  • 1 bell pepper, diced small red is a good color, visually
  • 1 cup shredded cheese plus more, if needed
  • 1½ cups low sodium chicken broth
  • 1-2 chipotle peppers in adobo sauce optional but adds a smoky flavor
Optional Toppings
  • Avocado
  • Cilantro
  • Salsa
  • Greek yogurt or sour cream
  • Hot sauce or any store-bought sauces
  • Olives

Method

  1. Preheat oven to 400°F.
  2. Cook the meat: Heat a large skillet over medium heat. Add the ground beef or turkey plus the diced onion and cook until browned, breaking it apart as it cooks. Drain excess fat (optional).
  3. Stir in diced chipotle peppers in adobo sauce and taco seasoning. Break up the adobo peppers with spoon.
  4. Assemble the casserole: In a 9×13-inch casserole dish, spread out one cup of raw & rinsed quinoa. Then, layer the cooked meat, bell peppers, black beans, tomatoes, corn, and broth.
  5. Bake: Cover tightly with foil and bake for 40 minutes. Remove foil, then sprinkle with cheese so the entire top of the casserole is covered and bake uncovered for an additional 10 minutes. Then, broil on high for about two minutes to get the crustly cheesy topping!
  6. Rest and serve: Let the casserole rest for 5–10 minutes before serving – this helps it thicken and set. Top with your favorite toppings – avocado, cilantro, salsa, and/or a dollop of Greek yogurt.

Nutrition

Calories523kcalCarbohydrates51gProtein35.8gFat19.7gSodium1118mgFiber12.6g

Notes

  • Prep ahead up to 24 hours prior to baking or brown the meat up to a day beforehand (or even pull from freezer!) to make this casserole a super low prep dinner on busy nights.
  • This recipe makes about 6 servings. Store in the fridge for up to 4 days or freeze for up to 3 months.
  • Make your own taco seasoning: 1 Tbsp chili powder, 1 tsp cumin, ½ tsp paprika, ½ tsp garlic powder, and ½ tsp salt. Start with less salt or 1/2 packet and then add more flavor with toppings / sauces.
Nutritional information is just an estimation and individual ingredients and preparation may lead to slight discrepancies. Calculated with avocado and Greek yogurt on top.
523 calories, 35.8 grams of protein, 19.7 grams of fat, 53 grams of carbohydrates, 12.6 grams of fiber, 1118 mg sodium, good source of iron, calcium and potassium. 

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2 thoughts on “Easy One-Pan Mexican Quinoa Casserole (with Ground Beef or Turkey)”

5 from 1 vote

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