Quinoa Enchilada Casserole

 Switch up your Taco Tuesday with this flavor-packed quinoa casserole!

I am always impressed with how quinoa soaks up the flavors of whatever it's cooked into and this casserole is certainly no different. It's got all the fixings of a burrito bowl which has been my thing lately. I love too how it's such a filling meal. I've made a few recipes close to this one, but I believe they were slow cooker. This one takes a little over 30 minutes to make and it's so good!

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What you need:

• 1 cup quinoa
• 1 lb. ground beef
• 1 can (10 oz.) mild enchilada sauce
• 1 can (4.5 oz) diced green chillies, drained
• 1 can corn kernels
• 1 can black beans, drained and rinsed
• 2 Tbsp. fresh cilantro, chopped
• 1/2 tsp. cumin
• 1/2 tsp. chili powder
• Salt and pepper, to taste 
• 1/2 cup shredded Monterey Jack cheese, plus some
• 1/2 cup shredded cheddar cheese, plus some
• 1 to 2 roma tomatoes, diced
• Guacamole, sour cream, etc. for serving

Directions:

1. Cook quinoa in 2 cups water according to package directions and then set aside.
2. Meanwhile, cook ground beef and crumble as it cooks.
3. In a large bowl, mix together quinoa, ground beef, enchilada sauce, green chillies, corn, black beans, cilantro, cumin, and chili powder. 
4. Salt and pepper to taste. Then stir in cheeses. 
5. Spread mixture into a lightly greased 8x8-inch square pan or a 2-quart baking dish. Top with more Monterey Jack and cheddar - enough to cover.
6. Bake in a preheated 375-degree oven for about 15 minutes or until bubbly and the cheeses have melted.
7. Serve garnished with diced tomato, guacamole, sour cream, etc.

Recipe from Damn Delicious

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