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- 1 pound lean ground beef - 1 cup quinoa, rinsed - 1 medium onion, diced - 1 bell pepper, chopped (any color) - 2 cloves garlic, minced - 1 can (15 ounces) black beans, drained and rinsed - 1 can (14.5 ounces) diced tomatoes, undrained - 1 cup shredded cheddar cheese - 2 cups low-sodium beef broth - 1 teaspoon cumin - 1 teaspoon paprika - 1 teaspoon chili powder - Salt and pepper to taste - Olive oil for cooking

Cheesy Beef and Quinoa Casserole

Discover the ultimate comfort food with this Cheesy Beef and Quinoa Casserole recipe! Perfect for busy weeknights, this dish combines lean ground beef, fiber-rich quinoa, and colorful vegetables, offering both delicious flavors and essential nutrients. Easy to prepare in one dish, it’s also great for meal prep. Whether served fresh or as leftovers, this casserole is sure to delight your family. Try this wholesome recipe that promises satisfaction and simplicity!
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Ingredients
  

1 lb (450 g) lean ground beef

1 cup quinoa, thoroughly rinsed and drained

2 cups beef broth (preferably low-sodium)

1 cup shredded sharp cheddar cheese

1 cup diced bell peppers (choose a mix of red, green, and yellow for color)

1 cup finely diced onion

2 cloves garlic, minced

1 can (15 oz) diced tomatoes, drained of excess liquid

1 can (15 oz) kidney beans, thoroughly drained and rinsed

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper, to taste

2 tablespoons extra-virgin olive oil

Fresh cilantro or parsley, chopped for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C), ensuring the oven is fully heated before you begin baking.

    Cook the Vegetables: In a large skillet over medium heat, add the olive oil. When the oil is shimmering, add the diced onions and bell peppers. Sauté for about 3-5 minutes, or until the vegetables are tender. Then, add the minced garlic and cook for an additional minute until fragrant.

      Brown the Beef: Increase the heat to medium-high and add the ground beef to the skillet. Cook the beef, breaking it into smaller pieces, for about 5-7 minutes or until it is browned and fully cooked. If necessary, drain away any excess fat from the skillet.

        Season the Mixture: Sprinkle in the ground cumin, smoked paprika, chili powder, and season with salt and pepper. Stir the mixture well to combine, then fold in the diced tomatoes and kidney beans. Let this cook for an additional 2-3 minutes, until everything is warmed through.

          Incorporate Quinoa: Next, add the rinsed quinoa and pour in the beef broth. Stir gently and bring the mixture to a gentle boil.

            Transfer to Casserole Dish: Carefully pour the beef and quinoa mixture into a greased 9x13-inch (or equivalent size) baking dish. Spread the mixture evenly across the dish to ensure even cooking.

              Add the Cheese: Evenly sprinkle the shredded cheddar cheese over the top of the casserole, allowing it to create a deliciously cheesy crust.

                Bake the Casserole: Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and continue baking for an additional 15-20 minutes. Watch closely until the cheese is melted, bubbly, and slightly golden.

                  Garnish and Serve: Once out of the oven, allow the casserole to cool for a few minutes. If desired, garnish with freshly chopped cilantro or parsley for a burst of color and freshness. Serve hot and enjoy the delightful flavors!

                    Prep Time, Total Time, Servings: 15 mins | 1 hr | 6 servings

                      Presentation Tips: For an appealing presentation, serve the casserole in individual bowls, garnishing each with a sprinkle of chopped herbs. Pair with a light green salad for a complete meal.