- 1 tablespoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon oregano
- ½ teaspoon paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1.25 lb 95% lean ground beef
- 3 cups cooked quinoa
- 1 cup frozen corn kernels, thawed
- 1 (15 oz) can black beans, drained and rinsed
- 2 (10 oz) cans red enchilada sauce
- ½ cup fat free sour cream
- 4 oz (about 1 cup shredded) shredded 50% reduced fat sharp cheddar, divided
Optional toppings (not included in nutrition calculations): scallions, cilantro, black olives, avocado, sour cream, guacamole, peppers, etc.
- Pre-heat the oven to 350. Lightly mist a 9×13 baking dish with cooking spray and set aside.
- Combine the chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper in a dish and stir together to make your own taco seasoning. Set aside.
- Bring a large nonstick skillet over medium heat and add the ground beef. Cook while breaking up with a wooden spoon until beef is completely browned and broken into small pieces. Drain grease from the pan. Add the taco seasoning from step 2 and stir together until well combined. Transfer the mixture to a large mixing bowl and add the quinoa, corn and black beans. Stir until well combined. Add the enchilada sauce, sour cream and 2 ounces (half) of the shredded cheddar and stir until thoroughly combined.
- Transfer the contents of the mixing bowl to the prepared baking dish and spread evenly. Sprinkle the remaining 2 ounces of cheese over the top. Bake for 35 minutes until the bake is bubbly and heated throughout and the cheese is melted.
317 calories, 32 g carbs, 4 g sugars, 9 g fat, 3 g saturated fat, 27 g protein, 6 g fiber