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Mexican Beef Skillet with Quinoa

A cheesy one-pot dish filled with protein and veggies!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 red pepper chopped
  • 1 pound extra lean ground beef
  • 2 cups low-sodium chicken broth
  • 1 cup quinoa uncooked
  • 1 can 14 1/2 ounce stewed tomatoes
  • 1 can 15 ounce black beans, low-sodium
  • 1 cup canned or frozen corn
  • 1 can 4 ounce green chilies
  • 3 tablespoons taco seasoning 1 packet
  • 1 cup Mexican-blend 2% shredded cheese
  • Fresh cilantro

Instructions
 

  • Heat olive oil in a large cast iron skillet or large fry pan. Add onions and red peppers until tender (about 5-10 minutes).
  • Add ground beef until browned.
  • Add chicken broth, quinoa and stewed tomatoes. Bring to a boil.
  • Turn down heat, cover and simmer for about 15 minutes or until quinoa is cooked (looks opaque).
  • Turn heat to low and stir in black beans, corn, green chilies and taco seasoning.
  • Stir in shredded cheese and sprinkle with cilantro.

Notes

Serve alone, with tortilla chips or in tortillas.
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