Healthy Mexican Casserole
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves: 6-8
INGREDIENTS
1 cups uncooked quinoa
Chicken broth
1 tablespoon extra virgin olive oil
1 and ¼ pounds ground turkey
½ tablespoon chili powder
1 teaspoon cumin
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
1 jalapeño, minced (seeds and ribs removed for a more mild flavor)
1 onion, sliced
4 bell peppers, sliced
2 cloves garlic, pressed or minced
1 (14 oz) can black beans, rinsed and drained
1 (14 oz) can corn, drained
1 (10 oz) can enchilada sauce
2 cups shredded Mexican-style cheese, divided*
Optional toppings:
Cilantro
Not fat plain greek yogurt or sour cream
Salsa
Crushed tortilla chips
INSTRUCTIONS
Cook quinoa according to package directions, but instead of using water, use chicken broth (and cook it with ½ cup less liquid then package suggests). Set aside.
Preheat oven to 375 degrees F and grease a 9×13 inch baking dish.
Heat oil in a large saute pan over medium – medium high heat. Add in meat and spices and cook until no longer pink, breaking it up as it cooks.
Add in veggies: jalapeno, onion, peppers, garlic, season with a touch of salt, and cook until crisp tender, about 3 minutes.
Stir in black beans, corn, enchilada sauce, cooked quinoa, and 1 cup of Mexican-style cheese.
Season with salt, if necessary.
Transfer to the greased 9×13 inch baking dish and sprinkle with remaining cheese.
Bake in preheated oven for 15 minutes or until mixture is hot and cheese is melty.
Serve immediately with optional toppings!
NOTES
*Feeling really healthy? Feel free to omit (or lessen) the cheese!
From showmetheyummy.com