
Quinoa Mexican Bake
This is a family favorite at our house! The kids are big fans. The best thing is that this recipe is very versatile. You could use chicken or beef, refried beans or black. You can also use whatever toppings are your family's favorite! Whatever you decide...Enjoy!
You can find the original recipe at bettycrocker.com
Ingredients
- olive oil - 2 tbs.
- onion - 1 medium
- garlic - 3 large cloves
- quinoa (cooked) - 2 1/2 cups
- ground beef - 1 1/2 lbs.
- black beans - 1 can
- chopped green chilis (optional) - 4.5 oz.
- chili powder - 1 tbs.
- enchilada sauce - 19 oz.
- Mexican blend cheese - 1/2 c.
- Pepper Jack cheese (shredded) - 1 c.
- sour cream
- cilantro
- feta or cotija cheese
- avocado slices
Instructions
1. Heat oven to 350°F. Spray 8-inch square (2-quart) or 13x9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
2. Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
3. Reduce heat to low. Add quinoa, beef (or chicken), black beans (or refried), green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
4. Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
5. Bake 10 to 15 minutes.
6.Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro and feta (or cotija) cheese. Serve immediately.