Mexican Casserole


1 cup uncooked quinoa

chicken broth

1 tablespoon extra virgin olive oil

1 - 1/2 pounds lean ground turkey

1/2 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon salt plus more to taste

1/4 teaspoon pepper

1 jalapeno minced (seeds for a mild flavor)

1 onion, sliced

4 bell peppers sliced - 1 green, 1 red, 1 yellow, 1 orange

2 cloves garlic, minced

1 (15 oz) can black beans rinsed, drained

1 (15 oz) can corn drained

1 (10 oz) can enchilada sauce

2 cups Mexican cheese,shredded, divided*

Optional toppings: Cilantro, Greek yogurt or sour cream, salsa and crushed tortilla chips.

Cook quinoa per package directions, use chicken broth (cook with 1/2 cup less liquid then suggested).
Preheat oven to 375, grease a 9" x 13" baking dish.
Heat oil in a large pan over medium high heat.
Add meat and spices, cook breaking it up as it cooks.
Add jalapeno, onion, peppers, garlic, season with salt, cook 3 minutes.
Stir in beans, corn, enchilada sauce, cooked quinoa and 1 cup cheese.
Season with salt.
Transfer to baking dish, sprinkle with cheese.
Bake 15 minutes or until mixture is hot and cheese is melted.
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