Quinoa and Kale Taco Casserole
Try this Quinoa and Kale Taco Casserole recipe, or contribute your own.
Try this Quinoa and Kale Taco Casserole recipe, or contribute your own.
- 1 t olive oil
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp cumin
- 1 lb ground beef
- 1/2 tsp oregano
- 1 cup uncooked quinoa
- 1 cup chicken stock
- 1 red bell pepper chopped
- 1 tsp sea salt
- 1 28 ounce can of diced tomatoes
- 1 t chili power
- 3 green onions (white and greens only) chopped
- 1 cup cooked corn (i used frozen)
- 1 cup cooked black beans rinsed and drained
- 3 cups chopped and stemmed kale
- 1 cup hand-grated cheese (i used cheddar)
- 1/4 sp chili flakes (optional)
- Carbohydrate 223.306925014324 g
- Cholesterol 322.842811612173 mg
- Fat 102.874850504869 g
- Fiber 38.4685494680405 g
- Protein 149.698706593225 g
- Saturated Fat 31.9862059255025 g
- Serving Size 1 1 recipe (1523g)
- Sodium 2750.96146478025 mg
- Sugar 184.838375546283 g
- Trans Fat 12.1063311842408 g
- Calories 2437 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Heat a large pan over medium heat with olive oil.
- Top with ground beef and cook until browned (about 5 minutes).
- Remove.
- In a large casserole dish (9 x 13) add quinoa and chicken stock.
- Stir to combine.
- In a large bowl combine diced tomatoes and spices.
- Top quinoa-stock mixture with HALF of diced tomato mixture.
- Top with ground beef, bell pepper, green onions, corn, black beans and kale.
- Top with remaining half of diced tomatoes.
- Sprinkle cheese on top.
- Sprinkle with chili flakes if using.
- Cover casserole dish with top or with tin foil and bake for 45 minutes.
- Remove top or foil and bake for an additional 15 minutes.
- Serve warm topped with avocado if desired.
Quinoa and Kale Taco Casserole: A Busy Mom's Weeknight Winner
Life as a mom is a whirlwind. Between school runs, work deadlines, and keeping the household running smoothly, finding time to cook a healthy and delicious meal can feel like an impossible task. But what if I told you there's a recipe that's both nutritious and incredibly easy to whip up? This Quinoa and Kale Taco Casserole is my secret weapon for those busy weeknights when I need a hearty, satisfying dinner on the table quickly, without sacrificing flavor or nutritional value. It's a true one-pan wonder, minimizing cleanup time, a huge bonus in my book!
I've always been passionate about feeding my family wholesome meals, but let's be honest, sometimes convenience trumps everything. This recipe perfectly balances those two desires. The quinoa provides a good source of protein and fiber, keeping everyone feeling full and energized. Kale adds a boost of vitamins and minerals, sneaking in those extra nutrients without anyone even noticing. And the taco seasoning? Well, that's just a crowd-pleaser, guaranteed to satisfy even the pickiest eaters. My kids absolutely devour this casserole, and honestly, so do I! It's so versatile; I often adapt it based on what's on hand, adding different vegetables or even using leftover roasted chicken instead of ground beef.
The beauty of this casserole lies in its simplicity. It's a dump-and-bake recipe, meaning you throw everything in a dish, pop it in the oven, and let it work its magic. This frees up valuable time for me to focus on other things, like helping with homework or catching up on emails (or maybe just sneaking in a few minutes of quiet time!). The flavors meld beautifully during baking, creating a rich and savory dish that's perfect for a family dinner or even a casual weeknight meal with friends. I often double the recipe and freeze half for a quick meal another time. It reheats wonderfully and tastes just as good the next day.
So, if you're a busy mom (or anyone, really!) looking for a healthy, delicious, and convenient dinner option, look no further. This Quinoa and Kale Taco Casserole is a lifesaver, and I’m confident it will quickly become a staple in your household too. Enjoy!
