Mexican Quinoa Casserole is a GREAT meal for meal prep! It’s SO FAST to make-if you can do hamburger helper, you can do this! Plus, it stores well, it gets you a LOT of your macros in one meal AND it gets better the longer it sits together! You can make it more or less spicy depending on your taste level!
Mexican Quinoa Casserole:
- 1.5 pounds ground beef or turkey
- 1 pepper, 1 onions, 2 tomatoes
- 2 cups cooked quinoa
- 1 cup shredded cheese
Preheat oven to 350, spray 9×13 pan with olive oil and set aside. Brown meat (lean grass fed beef or turkey), with garlic, chili powder, cumin, salt and pepper. Add in 4 greens worth of tomatoes, bell peppers, jalapeños, onions. Cool. (You can also use 2 cans of rotel, drained, and just mix it in during the next step.)
Dump in 2 cups cooked quinoa into 13×9 dish. Mix in meat/veggie mixture. Mix in three blue containers of cheese, top with another blue of cheese. Bake uncovered for 15 minutes until cheese melts. Divide into four containers. (1 red, 1 green, 1 blue, 1 yellow)
As you can see here I made a non-cheese version for myself and subbed some avocado for that healthy fat! And of course, I ALWAYS add hot sauce (no sugar added type).
