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One-Pot Cheesy Taco Quinoa Bowl
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large Skillet
  • Lid

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup quinoa, rinsed
  • 2 tablespoons taco seasoning
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes
  • 2 cups beef broth
  • 1 1/2 cups shredded cheddar cheese
  • Fresh cilantro, for serving

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Stir in the chopped onion and minced garlic. Cook for 3 minutes until the onion softens.
  • Add the rinsed quinoa and taco seasoning. Stir everything together and cook for 1 minute to toast the quinoa slightly.
  • Pour in the black beans, diced tomatoes, and beef broth. Bring the mixture to a boil, then reduce the heat to low.
  • Cover the skillet and simmer for 20 minutes until the quinoa is tender and most of the liquid is absorbed.
  • Remove the lid and stir in the shredded cheddar cheese until it melts evenly throughout the quinoa.
  • Serve hot, topped with fresh cilantro.

Notes

Let the quinoa rest for a few minutes after cooking so the cheese sets and the flavors meld. If you want a milder version, use a mild taco seasoning packet. Leftovers reheat well in a skillet with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet, Lid