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)

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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.