Just because you’re busy doesn’t mean you don’t deserve a delicious, slow-cooked meal. This Mexican casserole takes lean ground beef, protein-rich quinoa, and a handful of flavorful spices to make a no-stress, no-rush dinner!
Servings: 8
Serving Size: 1 1/2 cups (361g)
Prep Time: 10 minutes
Total Time: 3-6 hours
Nutrition Facts: 384 calories / 38g carbs / 27.5g protein / 13g fat
Ingredients:
- 2 teaspoons (10g) olive oil
- 1 medium (185g) yellow onion (diced)
- 4 cloves (12g) garlic (minced)
- 1.5 lbs (680g) 93% lean ground beef
- 1 cup (170g) uncooked quinoa
- 1, 15-ounce can (255g) black beans (rinsed and drained)
- 1 15-ounce can (263g) whole kernel sweet corn (rinsed and drained)
- 2, 10-ounce cans (566g) ‘Rotel’ diced tomatoes and green chilis
- 1, 28-ounce can (794g) ‘Old El Paso’ enchilada sauce
- 1 medium (127g) red bell pepper (diced)
- 1 1/2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 1/2 teaspoons smoked paprika
- 1/4 cup (60g) fresh lime juice
- 1 cup (112g) “Kraft” shredded Mexican-style cheese blend
Instructions:
- Heat oil in a large non-stick skillet over medium-high heat. Add onions and garlic and sauté for 2-3 minutes before adding ground beef. Cook, stirring occasionally, breaking up the meat as you go. Once the beef is nicely browned (5-6 minutes) transfer the contents of the skillet to the slow cooker.
- Add all remaining ingredients except the cheese to the slow cooker and stir to combine. Cover and cook on high for 2 1/2 – 3 hours or low for 5-6 hours. Remove lid and stir in the cheese just prior to serving.
- Serve warm, garnished with any additional optional toppings of your choice, such as cilantro, avocado, jalapenos, and additional cheese (macros not included).
Notes:
- Leftovers may be stored in an airtight container in the fridge for up to 4 days and in the freezer for 3 months. If reheating from frozen, allow the casserole to thaw in the fridge overnight.
- This dish also works great if you’re looking for a wholesome nacho variation! Simply place your chips on an aluminum foil-lined tray and top with the Mexican casserole. Sprinkle with a little cheese of your choice and broil until hot and melty. Serve with Greek yogurt instead of sour cream and a bowl of pico de gallo or salsa. Macros will vary.
