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
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