Servings: 6 servings
Ingredients
- 1 pound ground beef I used 85/15
- 3 cloves of garlic crushed
- 1 jalapeno seeded and diced
- 1 tsp cumin
- 3/4 tsp chili powder
- salt and pepper to taste
- 2 cups of tomato puree
- juice of 2 limes
- 1 tbs adobo sauce from the canned chipotle peppers
- 1 15 ounce can of black beans drained and rinsed
- 1 cup frozen corn
- 2 cups cooked quinoa about 1 cup dry
- 2 cups shredded cheddar or Mexican blend cheese
To Garnish
- cilantro
- sour cream
Instructions
- Cook the quinoa according to package directions. Set aside.
- While the quinoa cooks, brown the ground beef and jalapeno in a large skillet over medium heat. Season the beef with salt, pepper, cumin, chili powder and crushed garlic. When beef is cooked through after about 7 to 10 minutes add the tomato puree, lime juice, and adobo sauce. Stir well to combine. Then add the black beans, corn, and cooked quinoa. Stir well and cook for about 2 minutes allowing veggies to heat through. Then stir in half of the cheese. Use the remaining half to top the skillet with cheese. Cover and cook for an additional 3-5 minutes or until the cheese melts. Serve hot. Garnish with sour cream and cilantro if desired.
Notes
To reheat: bake covered at 350 for 20 minutes or until the casserole is warmed through. Be sure to use an oven safe pan to cook.
Nutrition
Serving: 6servings
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