When the week feels a little too full, I often crave something that’s both comforting and a little unexpected. This quinoa beef enchilada casserole hits that spot every time. It’s like the familiar warmth of classic enchiladas, but with a nutritious twist that sneaks in quinoa and black beans, making it feel a bit lighter without skimping on flavor.
One evening, I remember juggling a few things in the kitchen — a phone call that ran longer than expected, a toddler tugging at my pant leg — and somehow this dish came together despite the chaos. The scent of cumin and smoky paprika simmering with garlic and beef filled the room, and the bubbling cheese on top was a welcome reward after the small kitchen whirlwind. It wasn’t perfect timing, and I had to pause a couple of times to answer questions about homework, but by the time it was done, everyone was gathered around the table eager to dig in. There’s something about casseroles like this that bring a quiet sense of accomplishment, even on the busiest nights.
- Combines hearty quinoa with seasoned ground beef and black beans for a filling yet balanced meal.
- Rich layers of enchilada sauce and melted cheese offer that comforting, familiar flavor you crave.
- It’s simple — and that’s kind of the point. No complicated steps, just layered goodness.
- Feeds a crowd or makes great leftovers for the next day, so you can relax a little longer after cooking.
If you’re worried about equipment, don’t be. A basic baking dish and skillet are all you really need to pull this off. Serve it up with a side of fresh greens or a simple avocado salad, and you’ve got a meal that feels special without the fuss.
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Quinoa Beef Enchilada Casserole
- Total Time: 1 hour
- Yield: 6 1x
Description
A hearty and nutritious quinoa beef enchilada casserole layered with seasoned ground beef, quinoa, black beans, and enchilada sauce, topped with melted cheese for a delicious twist on classic enchiladas.
Ingredients
1 cup quinoa, rinsed
2 cups low-sodium beef broth
1 pound ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) can diced tomatoes with green chilies, undrained
1 (10-ounce) can red enchilada sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
2 tablespoons olive oil
Instructions
Preheat the oven to 375°F (190°C).
In a medium saucepan, combine the rinsed quinoa and beef broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Drain any excess fat.
Stir in the black beans, diced tomatoes with green chilies (including liquid), enchilada sauce, ground cumin, chili powder, smoked paprika, salt, and black pepper. Simmer for 5 minutes to combine flavors.
In a large mixing bowl, combine the cooked quinoa and the beef mixture. Stir until evenly mixed.
Spread half of the quinoa beef mixture evenly in the bottom of a 9×13-inch baking dish.
Sprinkle 1 cup of shredded cheddar cheese and 1/2 cup Monterey Jack cheese over the first layer.
Spread the remaining quinoa beef mixture over the cheese layer.
Top with the remaining 1 cup cheddar cheese and 1/2 cup Monterey Jack cheese.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Let the casserole cool for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Kitchen Notes: I usually reach for whatever baking dish fits best, so no need to stress about exact sizes here. Sometimes I swap the cheddar for pepper jack when I want a little extra kick, though I haven’t tested it with other cheeses yet. Adding corn or diced bell peppers could be nice, but I haven’t tried those variations enough to say if they really work. This casserole is pretty forgiving, so feel free to experiment with what’s in your pantry.
FAQ
Can I make this ahead of time? Absolutely. It actually tastes great reheated, and you can prepare it the day before baking.
Is quinoa necessary? Quinoa adds texture and nutrition, but if you’re in a pinch, cooked rice might work too.
Can I freeze leftovers? Yes, freeze in portions and thaw overnight before reheating.
What to serve with it? I like something fresh like a crisp salad or steamed veggies to balance the richness.
If you’ve been looking for a hearty meal that feels like a warm hug on a plate, this quinoa beef enchilada casserole might just become your new go-to.