Quinoa Taco Bake
Craving Mexican food, but wanting to take the more guilt-free route!? Try this delicious Taco QUINOA Bake that satisfies my craving for Mexican! Serve it with a veggie or Tostitos Lime Chips (one of my favorites/not so healthy) and guacamole! This would also be good in whole wheat tortilla’s! *Idea from Pinterest, just changed a few things and added my own touch to how I like it!
– 1 lb. Ground chicken
– 1 can black beans (drained)
– 1 can diced fire roasted tomatoes
– 1 can 4 oz. chopped green chilies
– ½ cup frozen corn
– ¼ cup Salsa
– ½ cup Quinoa
– ½ cup water
– 2 tsp. minced garlic
– 2 tsp. onion powder
– 2 tsp. chili powder
– Black pepper
– Cilantro: I love cilantro so I put extra!
– 1 cup of Fiesta blend shredded cheese
DIRECTIONS- 5 STEPS:
STEP 1: Cook the ground chicken in a deep pan on the stove until done.
STEP 2: Add the 2 tsp. minced garlic, 2 tsp. onion powder, 2 tsp. chili powder, black pepper, chopped green chilies. Stir well until combined.
STEP 3: Add the black beans, diced fire roasted tomatoes, ¼ cup Salsa, ¾ cup frozen corn. Stir well.
STEP 4: Add ½ cup Quinoa, ½ cup of water. Stir well and cover the pan with a lid for 15-20 minutes until quinoa appears fuller and done.
STEP 5: Turn pan on low heat/simmer. Top with cheese, and cilantro! If you want, put it in a baking dish then add some cheese on top and bake for about 10 minutes. J