Description
This recipe hits a lot of the right notes: quick (ready in 30 minutes), simple (one pan), and healthy (quinoa, ground turkey, beans, hello!). We love this recipe and make it about once a month! The leftovers reheat well if you hold the toppings until serving, which makes for an awesome weekday lunch. We top it with all our favorite taco toppings and some crunched up chips.
Ingredients
- FOR THE QUINOA:
- 1 cup Uncooked Quinoa
- 2 cups Chicken Broth
- FOR THE SEASONING MIX:
- 1 teaspoon Chili Powder
- ½ teaspoons Paprika
- ½ teaspoons Cumin
- ⅛ teaspoons Cayenne Pepper
- ½ teaspoons Kosher Salt
- FOR THE TACO BAKE:
- ½ teaspoons Olive Oil
- 1 Small Onion, Diced
- 2 cloves Garlic, Minced
- 1 pound Ground Turkey
- 10 ounces, fluid Canned Diced Tomatoes With Chilies
- 15 ounces, fluid Canned Black Or Pinto Beans, Drained
- 8 ounces, weight Monterey Jack Cheese, Shredded, Divided
- ½ cups Corn Tortilla Chips, Crushed
- Toppings, Such As Shredded Lettuce, Tomatoes Diced, Green Onion, Avocado
- FOR THE LIME CREMA:
- ½ cups Sour Cream
- 1 Small Lime, Zest And Juice
- ½ teaspoons Hot Sauce
Preparation
Preheat oven to 350ºF.
Cook oquinoa with broth. Bring liquid to a boil, add quinoa, turn down to a simmer, and cook for 15 minutes covered.
Mix spices for seasoning mix. Set aside.
Add olive oil to a large enameled cast iron skillet. Add diced onion, minced garlic, and ground turkey. Cook until turkey is cooked through, about 7 minutes. Season with 2 teaspoons of seasoning mix.
Stir in tomatoes and black beans, then stir in cooked quinoa. Remove from heat. Stir in half of the grated cheese.
Top with remaining grated cheese and crushed chips. Bake for 15 minutes, until brown and bubbly on top. Let cool for 5 minutes, then serve with lime crema, topped as you like!
For the lime crema, mix sour cream, lime zest and juice, and hot sauce.
