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Mexican casserole ready to eat

Mexican Casserole

  • Total Time: 40 minutes
  • Yield: 8 people 1x


Quick and easy Mexican Casserole with Quinoa instead of rice. This is a perfect last-minute-dinner in a pinch or a freezer meal!


  • 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
  • 1½ tsp ground Cumin
  • 1 tsp salt
  • 1 tsp minced garlic
  • 1 tsp cayenne
  • 2 cups shredded cheese


  1. Pre-heat the oven to 350°F
  2. 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.
  3. 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.
  4. Also, this dish can also makes a great freezer meal too! (This one here is one of our favorites.)
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: American, Mexican


  • Calories: 486

Keywords: Casserole, freezer, mexican, quinoa