Quinoa Enchilada Casserole
This quinoa enchilada casserole is a hearty, family-friendly dish made with seasoned ground beef, quinoa, black beans, tomatoes with green chiles, and creamy enchilada sauce. Everything cooks together in the slow cooker or oven for an easy, hands-off meal, then gets finished with a bubbly, golden cheese topping. Perfect for busy nights, meal prep, or a comforting weeknight dinner.
Ingredients
- 1 cup dried quinoa, rinsed
- 1 pound ground beef (optional)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 can black beans (or 1/2 cup dried blackbeans, cooked)
- 1 can diced tomatoes with green chilies
- 5 ounces cream cheese
- 4 cups red enchilada sauce
Instructions
- Brown the Beef: In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks. Season with salt, garlic powder, and onion powder, then drain excess grease if needed.
- Slow Cooker Method: Transfer the seasoned beef to a crockpot. Add the rinsed quinoa, black beans, tomatoes with green chiles, cream cheese, and enchilada sauce. Stir everything together, then cook on low for 5 hours or high for 2½ hours, until the quinoa is tender.
- Oven-Baked Method: Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the browned beef, rinsed quinoa, black beans, tomatoes with green chiles, cream cheese, and enchilada sauce. Mix well, then spread the mixture into a greased 9×13 baking dish. Cover tightly with foil and bake for 45–55 minutes, or until the quinoa is cooked through and the casserole is hot and bubbly. If the quinoa needs more time, uncover and bake for an additional 5–10 minutes.
- Add the Cheese: Once the casserole is fully cooked, sprinkle cheese evenly over the top. Broil for 2–4 minutes, just until the cheese is melted, bubbly, and golden brown (see note 1).
- Finish & Serve: Top with diced tomatoes, avocado, more cheese, and sour cream. Serve warm and enjoy!
Notes
1. Many slow cooker crocks are oven-safe up to a certain temperature, but some are not rated for direct broiler heat, which is much higher and can cause cracking. Check your crockpot’s manual for its specific oven/broiler limits. If it isn’t explicitly labeled as broiler-safe, transfer the casserole to an oven-safe dish before broiling the cheese.