25 February 2016

One-Pan Turkey Quinoa Taco Casserole - or Taco and Burrito Filling

One-Pan Turkey Quinoa Taco Casserole - or Taco and Burrito Filling

This is an easy one-pan casserole I used to make regularly decades ago. Back then I used cornmeal or rice; now I use quinoa because of its protein content. You can serve it on a plate with a side of salad or use it as burrito or taco filling. Either way, you might want to try my Homemade Flour Tortillas

When you need to get a meal on the table fast (and without using every pot, pan and utensil in the house!), this is the way to go. You can even make it ahead and just reheat portions as needed. Perfect for those days when everyone's eating at a different time.

I love beans and could easily forgo the ground meat in this, but Mr. Delightful is not a bean fan and will only tolerate them in a minor role, not as the star. I think the fact that there is an equal amount of corn in it distracts him from the beans so we can both be happy.

Speaking of corn, I am "one of those" non-GMO people so I only buy organic corn and corn products. Nearly everything in this is organic. My tomatillo consumption has gone up dramatically since Muir Glen organic crushed tomatillos became available.

What is your favorite no-muss-no-fuss easy weeknight meal? 

One-Pan Turkey Quinoa Taco Casserole - or Taco and Burrito Filling / www.delightfulrepast.com

One-Pan Turkey Quinoa Taco Casserole


(Makes 6 servings)

2 tablespoons extra virgin olive oil
1/2 cup chopped onions
1 pound lean ground turkey
4 teaspoons chili powder*
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 4-ounce can diced hot green chiles
1 15-ounce can black beans, drained
1 14.5-ounce can petite diced fire roasted tomatoes (I use Muir Glen organic)
1 1/2 cups frozen corn
1/2 cup quinoa
1/2 cup crushed tomatillos (I use Muir Glen organic)
1/2 packed cup (2 ounces/57 grams) shredded cheddar
1/2 packed cup (2 ounce/57 grams) shredded Monterey jack
Garnishes: cilantro, avocado, lime slices, sliced black olives, sour cream

* I don't use a commercial chili powder because they typically contain salt and garlic and other things. I make my own blend of two or three plain ground chili peppers.

1 In large skillet that has a lid (I use the All-Clad Stainless Steel 12-Inch Fry Pan with Lid) over medium-high heat, heat the oil. Add the onions and cook for a few minutes until softened.

2 Add the turkey to the skillet and cook, breaking it up, until well browned. Don't just cook it until it is gray or beige instead of pink. Cook it until it is brown and sticking to the pan a bit. I think this improves the flavor of any ground meat, but especially turkey. 

3 Stir in the seasonings and diced hot green chiles, and cook for another minute to bring out the aromas. 

4 Stir in the black beans, tomatoes, corn, quinoa and tomatillos. Bring it to a simmer, put on the lid and continue simmering for about 25 minutes. Most of the liquid should be absorbed.

5 Sprinkle the shredded cheeses on top and cover loosely with the lid. It will take just a minute or two until the cheese is melted. Take off heat and let stand 5 minutes before serving.

42 comments:

Cranberry Morning said...

This sounds really good! I have some GF tortillas that I will use and will forego the corn because I only like my corn popped, but everything else looks fantastic. I was first introduced to quinoa when I was young and spent a year in Bolivia. There, they pronounced it with three syllables. I haven't eaten quinoa in years, so it will be fun to try this. Thanks, Jean.

Jean | DelightfulRepast.com said...

Judy, thanks, let me know how you like it. A gluten-free friend just told me about her new favorite GF tortilla, Udi's. She said just heat it over a gas burner to soften it and it's the best ever.

Abby said...

Hi Jean! It's been a while since I've visited your blog, but now that I'm married and running a home I think I'll find your recipes very valuable :)

To be perfectly honest, my favorite no-muss-no-fuss easy weeknight meal is a frozen pizza. I know...shame shame shame! I probably need to make several homemade pizzas at once and freeze them myself. If only we didn't have such an itty bitty freezer!

Jean | DelightfulRepast.com said...

Abby, thanks, wonderful to hear from you! I hope you and your bridegroom will be very, very happy! You *must* try my pizza -- you make the dough by hand and refrigerate it until you're ready to go, well anyway, just read the post!

Thomas "Sully" Sullivan said...

Completely edible – yup, yup! No turnips, candied yams, asparagus, cauliflower, broccoli slipped in. A very hi-octane repast guaranteed to restore balance from over-sugar binges and too many starches. I know this because I use a similar Rx whenever I’m in need of genuine protein from the carcasses of dead animals. Plus, for vegetable bragging rights, there is the corn. I do confess that, like Mr. Delightful, I’m indifferent to the beans if slightly more tolerant. And you’re right, right, right – the corn goes a long way toward ameliorating the bean content. My quick fix (with many variations) on this theme is to crumble up some low-fat grass-fed beef, sear off the remaining fat, then simmer while I add (forgive me) Ragu or similar tomato sauce, toss in jumbo black olives, sometimes pecans, sometimes green peppers or celery, sometimes corn, add a good yellow cheese and sprinkles – sometimes a mix of white and yellow cheeses – and serve with sour cream. I make several tons at a time and eat it for a couple of days (heats up well in the microwave). I’ve listed a lot of items, but I usually try to keep it down to three or four. A broken up tortilla chip occasionally makes it into the mix. Quinoa? I avoid things I habitually mispronounce. Hey, ole!

Jean | DelightfulRepast.com said...

Sully, so glad to hear you do pay attention to your protein needs once in a while! Speaking of pronunciation: most people say keen-wah, but kee-no-ah is also correct. So unless you were saying kwin-o, don't worry about it!

Sippity Sup said...

Now that my partner's mom has moved in with us I am forever looking for one pan dishes that her part-time caretaker can reheat easily while Ken and I are out. I'm giving this one a try. GREG

Jean | DelightfulRepast.com said...

Greg, thanks! I hope Ken's mom will like it!

Bernideen said...

Dear Jean:
You always hit it out of the ballpark with another great recipe! Thanks for sharing!

Jean | DelightfulRepast.com said...

Youu are so sweet, Bernideen! Glad you like it! Thank you for hosting.

Richard Sheppard said...

This new dish sure looks different and good! I haven't cooked Quinoa is quite a while but it's about time I bring it back as an alternative to rice. And yes, I still have to look for the Muir Glenn Tomatillos!

Jean | DelightfulRepast.com said...

Richard, thank you. Hey, you're the perfect one to ask: what wine would you have with this?

Lea Ann (Cooking On The Ranch) said...

I'm loving that ooey-gooey cheesy photograph. Makes me want to grab a big spoon and dig in. And have to admit, never used quinoa. Can you believe it?

kitty@ Kitty's Kozy Kitchen said...

This sounds like a great dish, as always, Jean! I'm not a big quinoa fan, but I guess I could just sub rice for that, although I do have some quinoa in my pantry. The cheesey goodness looks like comfort food, and I do love a one dish meal.

Jean | DelightfulRepast.com said...

Thanks, Lea Ann! Isn't cheese a wonderful thing?!

Jean | DelightfulRepast.com said...

Thank you! Kitty, you don't even have to like quinoa at all; there's so much other stuff going on here you won't even notice it! So this is a good way for you to use up that quinoa in your pantry.

Angie Schneider said...

The colour alone has already won me over, let alone its flavour and nutrients. A fantastic one pot meal, Jean.

Richard Sheppard said...

I would choose a slightly sweet riesling to go with this dish. Not that I'm any expert though. ;-)

Daniela said...

You know, this is a kind of cooking I've never experienced, as Italian I am used to other kind of recipes, but this is so inviting that I'm tempted to try it !

Thank you for your sweetness and for your talent, my darling Jean
with gratitude I'm sending hugs and love to you across the many miles
Dany

Marisa Franca @ Allourway said...

Thank you for the heads up on the Muir Tomatillos -- we use lots of Ro-tel and it would be great using a little different flavor. We buy quinoa by the HUGE bag because we do use it a lot. We do use the flour tortillas to make wraps and I'd love to make this with chicken for the wraps. Thank you for sharing -- great recipe.

Julie's Lifestyle said...

Hi Jean, this looks and sounds so good and healthy. Thanks for the recipe to make this dish!

Jean | DelightfulRepast.com said...

Thanks, Angie! I actually thought of you when I was adding the quinoa. You are always incorporating different grains (though I'm told quinoa is not a grain) into your recipes.

Jean | DelightfulRepast.com said...

Richard, that sounds like a definite possibility. I'll try it!

Jean | DelightfulRepast.com said...

Thank you, sweet Dany! I hope you will try it and let me know how you liked it.

Jean | DelightfulRepast.com said...

Marisa, thank you! Yes, you can use chicken, or beef, it all works. I always feel like I'm really doing something good for my health when I eat quinoa. :D

Jean | DelightfulRepast.com said...

Thanks, Julie. And someday your beautiful crochet projects are going to inspire me to learn how to crochet! Maybe I'll make that a goal for next winter.

Stephanie said...

Good morning, sweet Jean! I must say this looks incredibly delicious! My family and I enjoy meals like this and I have some leftover hamburger from last night that would be perfect for using up with this recipe.

I am so thankful for you and your tasty recipes, dear friend. Thank you for sharing with Roses of Inspiration. Hugs and joy to you! It's the weekend!! :)

Jean | DelightfulRepast.com said...

Thank you, sweet Stephanie! Yes, I love it with beef, too. I hoe you and your family like it as much as we do. Have a wonderful weekend!

Tony Grant said...

This sounds absolutely delicious Jean. We tend to use a lot of kidney beans in casseroles and things such as bolognese sauces. My family tell me off for putting too much ground chilli powder into my stews and sauces though. We have a local shop run by a Lebanese family. They sell a variety of chilli powders from very hot to mild. I usually get the medium strength powder. I notice that you use not only chilli powder but also 4oz of hot diced green chillis. I am not sure how my family would react? Ha! Ha!
I suppose it is what you are used to.Adding other things like celery and small whole tomatoes works for us also.

Carol Preibis said...

Hi Jean, I think you created this recipe just for me! Yum! Thanks!
Wishing you well, Carol

Jean | DelightfulRepast.com said...

Thanks, Tony! I really don't like things overly hot either. I have friends who would think this quite mild and add several shakes of hot sauce to it at my table. Is that rude or what?! :D

Jean | DelightfulRepast.com said...

Carol, thank you! I hope you'll make it soon.

annie said...

I have to try this one. I am always in the market for a good new recipe.
I have dinner with my daughter on Tuesday nights and this might be perfect!
Thanks for your visit to my blog. I am glad I found you.

Jean | DelightfulRepast.com said...

Thank you, Annie. I hope you'll both like it!

Lavender and Lime (http://tandysinclair.com) said...

What a great one pot meal. I always fall back on roast chicken :)

Jean | DelightfulRepast.com said...

Tandy, thanks!I love roast chicken, but my husband is one of those "strictly white meat" people, so I rarely do one. (He doesn't know it, but I sneak dark meat past him in my Chicken Tikka Masala!)

Rue said...

Good morning, Jean :)

Happy 6th Blogaversary! I'm sorry I missed the party, but I'll be sure and enjoy the cake ;)

Finding your own voice is hard to do, even for someone that once blogged and came back. It took me a minute to get back there, but I think I did. You definitely did. I feel as though it's really you talking to us and not a version of you :)

This recipe looks delicious and it was definitely pinned.

xoxo,
rue

Jean | DelightfulRepast.com said...

Thanks so much, Rue! The way I write on the blog is pretty much the way I speak--more "formal" than some, but then occasional outbursts of humor or ... worse! :D Pins (and all types of social media shares) are so appreciated because I just blog and tweet (I'm a low-tech kinda gal, I'm afraid).

The Charm of Home said...

That looks fantastic! I pinned will have to try on the family! Thanks for sharing at Home Sweet Home!

Jean | DelightfulRepast.com said...

Thanks, TCOH! I hope you and your family enjoy it. Thanks for the Pin!

Butterfly 8)(8 Bungalow said...

It looks hardy. xoxo Su

Jean | DelightfulRepast.com said...

Su, thank you. It is, even without beef!

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