Cheesy Mexican Quinoa Casserole Recipes

CHEESY MEXICAN CHICKEN QUINOA CASSEROLE

Steps:

• Heat oven to 350. Grease an 9x13 casserole dish with cooking spray.
• Cook quinoa according to package directions. Fluff and stir in 1/4 teaspoon of kosher salt once it's finished cooking.
• Meanwhile, heat olive oil in a large skillet. Add onion and peppers and sauté for 4-5 minutes, until softened. Add garlic and sauté another minute.
• Add chopped chicken and the black beans, tomatoes, corn and spices. Stir until well combined and warmed through, about 2 minutes.
• Add the cooked quinoa and 1 cup of shredded cheese and stir well to mix. (If your pan isn't big enough, you can do this in a large bowl.)
• Add the quinoa chicken mixture to the greased casserole dish. Top with remaining 1 to 1 1/2 cups of shredded cheese.
• Bake at 350 for 15-20 minutes, until cheese is melted and casserole is bubbly. Let rest for 5-10 minutes before serving to let it set up completely.
• Serve with desired toppings and enjoy!

SLOW COOKER MEXICAN QUINOA CASSEROLE

Steps:

• Add water, quinoa, chopped sweet potato, black beans, salsa, bell pepper, yellow onion, green onion, cilantro and taco seasoning in your slow cooker. Stir to combine.
• Cover and cook on high for 2-3 hours or on low for 4-6 hours, or until the liquid is absorbed and quinoa is cooked.
• Remove the lid and stir. Taste and adjust seasoning by adding salt and pepper, if necessary. Stir in 1 cup of cheese and sprinkle 1 cup on top. Put the lid back on and cook until the cheese melts, about 10-15 minutes. Serve warm with desired toppings and tortilla chips if using.

CHEESY MEXICAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir condensed soup, sour cream, green chilies, and milk together in a large bowl. Add chicken, tortilla pieces, and taco seasoning; stir. Mix tomato and 1 cup Mexican-style cheese blend into chicken mixture.
• Spread chicken mixture out into the prepared baking dish and cover the dish with aluminum foil.
• Bake casserole in the preheated oven for 40 minutes. Discard aluminum foil. Sprinkle remaining cheese over the top of the casserole and continue baking until cheese melts and casserole is bubbling, 5 to 10 minutes more. Let rest for 5 minutes.

MEXICAN QUINOA CASSEROLE

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-high heat. Saute green bell peppers and onion until softened, 5 to 7 minutes.
• Mix chicken breasts, black beans, tomatoes, cream of chicken soup, half the Cheddar cheese, sour cream, chili powder, and cayenne pepper together in a bowl.
• Place 1/2 the tortillas in the bottom of a baking pan. Spoon half the chicken mixture on top. Add the remaining tortillas and top with remaining chicken mixture. Sprinkle remaining Cheddar cheese on top.
• Bake in the preheated oven until set, about 45 minutes.