Cheesy Mexi-Quinoa Bake Recipe

Name: Cheesy Mexi-Quinoa Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lean ground beef; 1 small onion, diced; 1 Poblano pepper, diced (or small green pepper); 1 cup corn (2 Cobbs or lil less than 1 can); 1/2 cup halved cherry tomatoes; 1 cup quinoa; 2 cup chicken stock or water; 1 tsp paprika; 1/2 tsp cayenne pepper; 1 tbsp chili powder; 1 tsp garlic powder; 1/2 cup +1 tbs of salsa (any kind, hot or mild); 1/2 cup Or more (if you'd like) of Mexican blend shredded cheese

Servings: persons

1 lb lean ground beef
1 small onion, diced
1 Poblano pepper, diced (or small green pepper)
1 cup corn (2 Cobbs or lil less than 1 can)
1/2 cup halved cherry tomatoes
1 cup quinoa
2 cup chicken stock or water
1 tsp paprika
1/2 tsp cayenne pepper
1 tbsp chili powder
1 tsp garlic powder
1/2 cup +1 tbs of salsa (any kind, hot or mild)
1/2 cup Or more (if you'd like) of Mexican blend shredded cheese

1
In a pot combine quinoa and chicken stock and cook 15-20min then set aside
2
In a pan, brown ground beef then drain some (not all) the fat.
3
Add onions to ground beef and cook for about 3 min, then add the chili powder, cayenne, paprika, garlic powder and mix.
4
Add the poblano and cherry tomatoes, stir and season with salt and pepper.
5
Add the corn and quinoa and mix to combine.
6
Then stir in the salsa.
7
Transfer everything to a lightly sprayed/greased casserole/baking dish and sprinkle top with cheese.
8
Bake in 400AF oven for 15 or 20 min until the cheese is melted and bubbly.
9
Serve with avocado slices, and lime wedges (sour cream would be great too)

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb lean ground beef, 1 small onion, diced, 1 Poblano pepper, diced (or small green pepper), 1 cup corn (2 Cobbs or lil less than 1 can), and more.

Yes, Cheesy Mexi-Quinoa Bake falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheesy Mexi-Quinoa Bake

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