Mexican Quinoa Casserole

Mexican Quinoa Casserole

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This is one of the easiest one-pot meals yet! It’s healthy, fast, and works great for making ahead of time. It’s also doesn’t feel like you’re eating healthy, which for some people, is the best part. (Hint, hint: It’s also another one of my dinner recipes that my husband requests time and time again!)

Try it for your family tonight and you’re sure to get rave reviews!

 

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Mexican Quinoa Casserole

Ingredients

  • 1 can organic chicken breast
  • 1 cup quinoa
  • 2 cups low-sodium chicken broth
  • 1 can organic yellow corn
  • 1 can organic diced tomatoes
  • 1 can organic black beans
  • 8 0z. bag shredded cheddar cheese
  • Franks Red Hot hot sauce

Instructions

  1. Preheat oven to 350 degrees.
  2. Add quinoa and chicken broth to a medium to large sauce pan and bring to a boil.
  3. Reduce heat to low-medium and let the mixture simmer until all of the broth is absorbed and the quinoa is light and fluffy.
  4. Add the canned chicken, corn, tomatoes, black beans and 4 oz. of the cheddar cheese and mix well.
  5. Add in 2 Tbs. (or to your taste) of Franks Red Hot hot sauce and mix well.
  6. Spread mixture in a 9 x 13 inch casserole dish and top with remaining cheese and additional hot sauce (if you want).
  7. Bake for 20-30 minutes or until the cheese is melted on top.
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mexican casserole bowl

Tips: You can add some additional flavor by mixing in salsa instead of diced tomatoes. This recipe also works really well with my Easy 5 Ingredient, 5 Minute Guacamole. Try it tonight!

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