Turkey + Quinoa Taco Bake
Our family loves to celebrate Taco Tuesday (okayyyy tacos anyday, but still), so keeping with that tradition I give you:
Pantry Staple Taco Bake.
Use what you have! Substitute what you don’t have, it’ll turn out great! I promise!
You can substitute ANY ground meat, ANY type of bean, and you can use brown rice OR quinoa. Hope this helps!
Ahhh….there is nothing easier than a Tasty, QUICK, One-Pan Skillet meal on a busy weeknight!
This one is DELICIOUS and great if you need to feed a few people, then reheat later for stragglers who show up later after work and such.
Turkey + Quinoa Taco Bake tastes even BETTER reheated the next day or two. Makes for an EXCELLENT food prep idea!
I like to double the recipe at night for dinner, then dish up the remaining servings equally into sealed glass containers & set into the fridge for future meals.
Makes 6 servings
- 1 Tbsp avocado oil
- 1 medium yellow onion, diced
- 2 lbs ground turkey, chicken, or lean ground beef
- 1 tsp. garlic powder
- 1 tsp. chili powder
- 1 tsp. cumin
- sea salt and pepper to taste, about 1/4 tsp each
- 3 cups cooked quinoa
- 1 can black beans, rinsed and drained
- 1 (15 oz.) can crushed tomatoes, with juice
- 1 cup frozen or fresh organic corn
- 1 large handful fresh cilantro, chopped
- juice and zest of 1 lime
- 1 cup shredded cheese (cheddar, jack or a blend)
- Sour cream/Plain Greek yogurt
Preheat your oven to 375 degrees f.
Heat oil in a large oven-proof skillet over medium-high heat.
Add onion and cook until softened, about 3 minutes.
Add in ground meat, garlic powder, cumin, chili powder, sea salt, and pepper.
Cook stirring well, breaking meat apart with a wooden spoon until crumbled, for about 6-8 minutes.
Stir in cooked quinoa, crushed tomatoes, beans and corn.
Remove from the heat and add cilantro, lime juice and zest.
Top with shredded cheese and transfer to the preheated oven.
Bake for 10-15 minutes, or until top is nicely golden brown and cheese is nice and melty.
Serve with your favorite toppings and enjoy.