This simple and healthy weeknight Mexican casserole comes together in a snap and is full of quinoa, ground turkey, black beans and veggies! Pretty customizable depending on what you have on hand, it’s sure to please the whole family!
Preheat the oven to 400 F.
Heat a skillet over medium heat and saute the onion and green pepper for about 2 minutes. Add the ground turkey and taco seasoning and cook until meat is no longer pink and veggies are a bit tender. Remove from heat.
In a large bowl, mix together the cooked quinoa, black beans, corn and meat mixture. Pour into an 11×7 glass casserole dish and top with shredded cheese. Pop into the oven for about 20 minutes or until the cheese is bubbly and melted.
Serve with lettuce, tomato, sour cream, salsa, taco shells, atop tortilla chips, or even by itself. It’s delicious any way you plate it!
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Love this recipe! My husband loves it even more and I make a big batch when I have to travel for work, which he happily eats for lunch and dinner. I usually increase the quantities to fill a 9×13 inch baking pan. Sometimes I chop some Roma tomatoes and add to the mix and we like to add some homemade salsa when we eat it. YUM! Thanks for sharing.
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