Mexican Quinoa Enchilada Casserole

Mexican Quinoa Enchilada Casserole
Mexican Quinoa Enchilada Casserole
Mexican Quinoa Enchilada Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup Cooked Quinoa (I used Red)

  • 1

    Yellow Onion, diced

  • 3

    Green Onions, diced

  • 1/2

    lb Ground Beef or Turkey

  • 1/2

    cup Enchilada Sauce (canned, Mexican section or near jarred salsa)

  • 1/4

    cup Salsa (any I used a black bean spicy one)

  • 1/4

    cup Corn Kernels

  • 1

    teaspoon Ground Cumin

  • 1/4

    cup-ish Shredded Mexican Blend Cheese

Directions

Saute onions till golden set aside. Brown ground beef (or turkey) till no pink is seen. Add all ingredients together (except cheese) mix till combined. This is a great use for leftover veggies. I had 1/4 cup of corn kernels (but beans, squash, even green beans would be great.) Pour into a Pyrex casserole dish. Top with cheese. Bake at 350 for 25 minutes. Then top anything you like to top your enchiladas with: Greek yogurt, sliced avocado or guacamole, cheese, more green onions, cilantro. I did a dollop of Greek yogurt and guacamole.

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