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Mexican Casserole

Mexican casserole ready to eat
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Mexican Casserole came about one early COVID-19 spring night in 2020 as dinner time approached and the kids started asking “mom, what’s for dinner?” You know that dread and fear that washes over you when you didn’t realize how late it was getting and now you have to figure out on the spot what to feed your little (adorable) monsters. As I looked at my pantry (and not having all my staples that i normally would since most of the shelves at the local stores seemed to be, well, empty), I decided that night it was going to be a creative kind of night…and it couldn’t have turned out better.

My family thought this Mexican Casserole recipe was so outstanding, that it became part of our normal rotation of meals. And thanks to COVID (that’s a weird thing to say) and empty shelves, a new family favorite was born.

ingredients for Mexican casserole

Ingredients:

  • 3 cups cooked Quinoa (1.5 cups dry)
  • 1 can black beans, rinsed and drained
  • 1 can pinto beans, rinsed and drained
  • 2 bell peppers, diced
  • 1 onion, diced
  • 2 lbs ground turkey (can use 1lb ground turkey and 1 lb lean ground beef)
  • 2 cans (14oz each) diced tomatoes
  • 1 1/2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp minced garlic
  • 1 tsp cayenne
  • 2 cups shredded cheese

Directions:

Pre-heat the oven to 350°F

Brown the hamburger and ground turkey together then drain off the excess fat from the pan. Stir in the tomatoes, peppers, onion, and seasonings then cover and simmer on low heat for 20 minutes. Next, transfer everything to a casserole dish along with the beans, cooked quinoa, half of the cheese, and mix thoroughly. Sprinkle the remaining cheese on top and bake at 350°F for 15 minutes until cheese is melted and bubbly. Boom. Mexican Casserole.

adding in the tomatoes, onions and peppers
Mexican casserole ready for the oven

We love adding a bunch of different toppings to when serving it up, like sour cream, guacamole, taco sauce, cilantro, and a big splash of fresh lime juice.

fresh out of the oven

Also, this dish can also makes a great freezer meal too! (This one here is one of our favorites.)

Mexican casserole ready to eat

Mexican Casserole

Quick and easy Mexican Casserole with Quinoa instead of rice. This is a perfect last-minute-dinner in a pinch or a freezer meal!
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: Casserole, freezer, mexican, quinoa
Servings: 8 people
Calories: 486kcal

Ingredients

  • 3 cups cooked Quinoa 1½ cups dry
  • 1 can Black Beans rinsed and drained
  • 1 can Pinto Beans rinsed and drained
  • 2 Bell Peppers diced
  • 1 Onion diced
  • 2 lbs. ground Turkey can be subbed with lean ground beef or mixture of both
  • 2 cans diced Tomatoes
  • tsp ground Cumin
  • 1 tsp salt
  • 1 tsp minced garlic
  • 1 tsp cayenne
  • 2 cups shredded cheese

Instructions

  • Pre-heat the oven to 350°F
  • Brown the hamburger and ground turkey together then drain off the excess fat from the pan. Stir in the tomatoes, peppers, onion, and seasonings then cover and simmer on low heat for 20 minutes. Next, transfer everything to a casserole dish along with the beans, cooked quinoa, half of the cheese, and mix thoroughly. Sprinkle the remaining cheese on top and bake at 350°F for 15 minutes until cheese is melted and bubbly.
  • We love adding a bunch of different toppings to when serving it up, like sour cream, guacamole, taco sauce, cilantro, and a big splash of fresh lime juice.
  • Also, this dish can also makes a great freezer meal too! (This one here is one of our favorites.)

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