Mexican spiced quinoa, black beans and beef are baked underneath a layer of cheese until bubbly and golden.
This was a really tasty, hearty casserole that was perfect for the cold weather we’ve been having here in New York. I liked it without any jalapeños on top, so I gave my husband all of the peppers.
This recipe made a generous 4 servings for us, and it was great reheated for lunch later in the week.
Just a note – the recipes from Blue Apron call for “1 bunch” of herbs, and that correlates to the size of the “bunch” they send if you’re using their service (which I’m absolutely in love with!). I’d say their bunches are about 1-2 tablespoons.
8 Ounces Ground Beef
3/4 Cup White Quinoa
1 15-Ounce Can Diced Tomatoes
1 Cup Black Beans
1 Green Bell Pepper
1 Red Onion
1 Bunch Cilantro
3 Ounces Monterey Jack Cheese
1 Jalapeño Pepper
1/2 Cup Mexican Crema
2 Teaspoon Mexican Casserole Spice Blend (Ground Cumin, Smoked Paprika, Chile Powder, Garlic Powder & Cayenne Pepper)
See Blue Apron for the full recipe.