Easy One Pan Mexican Quinoa Casserole

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

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}

Course Main Course

Cuisine Mexican

Keyword comfort food, easy dinner recipe, high protein and fiber dinner

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 523kcal

Author Alex Evink, MS, RD

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

Instructions

Preheat oven to 400°F.
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.
Assemble the casserole: In a 9x13-inch casserole dish, spread out one cup of raw & rinsed quinoa. Then, layer the cooked meat, bell peppers, black beans, tomatoes, corn, and broth.
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!
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.

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.

Nutrition