Tuesday, September 2, 2014

Quinoa Bell Pepper Casserole

1 pound ground beef, browned and drained
1 teaspoon chili powder
1 teaspoon cumin
2 Tablespoons bacon grease, or coconut oil
1 small onion, diced
3 cloves garlic, minced
1 can black beans, drained
12 ounces frozen corn, thawed, or 1 can drained
1/2 cup quinoa, uncooked
2 tablespoons lime juice
1/2 cup fresh cilantro leaves, chopped, or 2 T dried
2 red bell peppers, seeded and chopped into large chunks about 1"
2 yellow bell peppers, seeded and chopped into large chunks about 1"
12 ounces cheddar cheese, shredded
1 teaspoon salt
1/2 teaspoon black pepper
1 scallions, diced

1. Cook quinoa according to package directions.  (I use stock instead of water and cook it in my rice cooker.)

2. Brown ground beef in a large skillet and drain.  Remove beef from pan and set aside.  Add 2 T of fat.  

3. Saute onions about 4 minutes.  Add garlic and jalapeno and saute for a few more minutes till onion is translucent.  

4. Add chunks of peppers and saute 4 more minutes.  Turn off heat. 

5. Add ground beef, quinoa, seasonings, and lime juice and stir to combine well. 

6. Pour mixture into a greased 9X13" pan. 

7. Sprinkle with shredded cheese and bake at 350 degrees for 25 minutes, making sure peppers are tender and cheese is melted and bubbly.  

8. Serve with diced green onions and sour cream. 

This is very mild.  If you like spicy, add another jalapeno or something else to kick it up! 
You can use any kind of bell pepper, but I don't think green would have the same taste profile. 
You can use any kind of cheese you like on Mexican flavored dishes. 

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