Mexican Quinoa Enchilada Casserole

By angelahon

Mexican Quinoa Enchilada Casserole

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

Preparation

Step 1

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.