Description
This one-pot Mexican beef quinoa is a high-protein dinner with lean beef, fluffy quinoa, and bold spices ready in 40 minutes. It is perfect for busy weeknights and easy meal prep.
Ingredients
- 1 pound lean ground beef 90% lean
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt divided
- 0.5 teaspoon black pepper
- 1 cup uncooked quinoa rinsed
- 1 can black beans 15 ounces drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1 can diced tomatoes 14.5 ounces with juices
- 1.5 cups low sodium beef broth
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat olive oil in a large deep skillet over medium heat. Add the ground beef and cook for 6 to 8 minutes, breaking it apart, until no pink remains and the internal temperature reaches 160 degrees. Transfer to a plate and drain excess fat if needed.
- In the same skillet, add the diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic, chili powder, cumin, smoked paprika, 0.5 teaspoon salt, and black pepper. Cook for 30 seconds until fragrant.
- Add the rinsed quinoa to the skillet and stir for 1 minute to lightly toast.
- Pour in the diced tomatoes with their juices and the beef broth. Stir well and bring to a gentle boil.
- Return the cooked beef to the skillet. Reduce heat to low, cover, and simmer for 15 minutes.
- Stir in the black beans, corn, and remaining 0.5 teaspoon salt. Cover and cook for 5 more minutes until the quinoa is tender and the liquid is absorbed.
- Remove from heat and sprinkle the shredded cheddar over the top. Cover for 2 to 3 minutes until melted. Garnish with chopped cilantro before serving.
Notes
- Rinsing the quinoa before cooking helps remove its natural coating and keeps the flavor mild and balanced.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican