Why You’ll Love This Recipe
Easy Ground Beef Quinoa Skillet is a hearty, one-pan meal that’s perfect for busy weeknights. Packed with protein from lean ground beef and quinoa, plus the goodness of vegetables, it’s a nutritious, flavorful dish that comes together quickly with minimal cleanup. Its Tex-Mex flair and wholesome ingredients make it a go-to family favorite.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beefquinoa (uncooked)oniongarlicbell pepperblack beansdiced tomatoes (with juices)corn (frozen or canned)beef broth (or water with bouillon)taco seasoningolive oilsalt and peppershredded cheese (optional)fresh cilantro (optional for garnish)
directions
Heat olive oil in a large skillet over medium heat.
Add ground beef and cook until browned, breaking it apart with a spatula.
Add chopped onion, garlic, and bell pepper, and sauté until softened.
Stir in uncooked quinoa, black beans, diced tomatoes with their juices, corn, taco seasoning, salt, and pepper.
Pour in beef broth and bring the mixture to a boil.
Reduce heat, cover, and simmer for 20-25 minutes, or until quinoa is fully cooked and liquid is absorbed.
Fluff with a fork and sprinkle with shredded cheese if using.
Garnish with chopped cilantro before serving.
Servings and timing
This recipe yields 4 servings.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes
Variations
Substitute ground turkey or chicken for a lighter version.
Add chopped spinach or kale for an extra veggie boost.
Use spicy diced tomatoes or add jalapeños for more heat.
Top with avocado slices, sour cream, or salsa for added flavor.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or on the stovetop until warmed through.You can freeze portions for up to 2 months; thaw in the fridge overnight before reheating.
FAQs
Can I use cooked quinoa?
Yes, reduce the liquid by half and shorten the simmering time since the quinoa is already cooked.
Is this recipe gluten-free?
Yes, just ensure your taco seasoning and broth are certified gluten-free.
Can I make this vegetarian?
Absolutely—omit the beef and add more beans or a meat substitute.
What kind of skillet works best?
A large, deep non-stick or cast-iron skillet works well for this one-pan meal.
Do I need to rinse the quinoa?
Yes, rinsing removes its natural coating, which can be bitter.
Can I meal prep this dish?
Yes, it’s ideal for meal prep and holds up well in the fridge or freezer.
Can I add cheese to the mix while cooking?
Yes, stir in cheese during the last few minutes of cooking for a creamy texture.
What type of cheese works best?
Cheddar, Monterey Jack, or a Mexican blend are great options.
Is it kid-friendly?
Definitely, especially with mild seasoning and fun toppings like cheese or avocado.
Can I double the recipe?
Yes, just make sure your skillet is large enough to hold the increased volume.
Conclusion
Easy Ground Beef Quinoa Skillet is a flavorful, balanced meal that simplifies dinner without sacrificing taste. With wholesome ingredients, Tex-Mex spices, and just one pan to wash, it’s a winning choice for health-conscious cooks and busy families alike. Whip it up tonight and enjoy a stress-free, satisfying dinner.
Print
Easy Ground Beef Quinoa Skillet
- Prep Time: 15 mins
- Cook Time: 15 mins (plus quinoa)
- Total Time: 30 mins
- Yield: 6 servings
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
- Diet: Low Fat
Description
A quick and hearty one‑pan skillet meal combining seasoned ground beef, quinoa, beans, tomatoes and cheese for a flavorful, nutritious dinner in about 30 minutes.
Ingredients
- 1 lb ground beef
- ½ cup chopped onion
- 2 cloves garlic, minced
- 15 oz canned tomato sauce
- 15 oz canned red kidney beans, drained (not rinsed)
- ¼ cup water (plus extra for quinoa)
- 1 tsp chili powder
- ¼ tsp ground cumin
- ½ tsp oregano
- ⅛ tsp crushed red pepper flakes
- ½ cup uncooked quinoa
- 1 cup shredded Monterey Jack cheese
- ¼ cup fresh cilantro, chopped (optional garnish)
Instructions
- In a large skillet, brown the ground beef with chopped onion over medium heat until the beef is browned and onions are tender.
- Add minced garlic, tomato sauce, kidney beans, ¼ cup water, chili powder, cumin, oregano, and red pepper flakes. Bring to a boil, then simmer for about 15 minutes until flavors meld and sauce slightly thickens.
- Meanwhile, in a separate saucepan, bring 1 cup water to boil. Stir in quinoa, reduce heat to low, cover and simmer about 10 minutes until water is absorbed and quinoa is fluffy.
- Stir cooked quinoa into beef mixture.
- Sprinkle shredded Monterey Jack cheese over the top; stir gently until melted.
- Garnish with cilantro, avocado, or sour cream if desired. Serve warm.
Notes
- Quinoa can be cooked ahead and stored refrigerated.
- For a vegetarian version, double the beans and omit the beef.
- Freezes well: portion and store in freezer‑safe containers.
- Feel free to top with avocado, sour cream, or tortilla chips.