There is something magical about a warm meal on a crisp evening. It is 6pm and your family is ready to eat. You need a high protein taco casserole that satisfies everyone. This recipe delivers big flavor with almost zero effort.
This dish is a total lifesaver for your busy fall schedule. It is packed with fresh ingredients and hearty protein. You can set it and forget it while you work. Dinner will be warm and ready when you are.
Why This Recipe Is a Winner
This recipe is perfect for busy fall weeknights and active families. It combines lean beef with fiber-rich quinoa for a balanced meal. You get all the taco flavors you love without the mess. It is a great way to feed a hungry crowd easily.
The slow cooker keeps the beef tender and the quinoa fluffy. It is a budget-friendly option that uses simple pantry staples. Your kids will love the cheesy topping and familiar taste. It makes healthy eating feel like a real treat.
Simple Method
This method is incredibly easy even for absolute beginner cooks. You simply brown the meat and layer the ingredients. The slow cooker handles the rest of the work for you. Short prep time means more time for your family. You will feel like a kitchen pro with this dish.
Ingredients You’ll Need
These ingredients are mostly simple staples found in your local grocery store.
- 1 lb 93% lean ground beef
- 1 cup uncooked white quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen sweet corn
- 1 medium yellow onion, finely diced
- 1 red bell pepper, seeded and diced
- 1.5 cups low-sodium beef broth
- 1 cup chunky salsa (mild or medium)
- 2 tablespoons taco seasoning
- 1 cup shredded reduced-fat sharp cheddar cheese
- 0.5 cup plain non-fat Greek yogurt (for garnish)
Step-by-Step
- In a skillet over medium-high heat, brown the lean ground beef until fully cooked.
- Drain any excess fat from the skillet.
- Transfer the cooked beef to the slow cooker basin.
- Add the rinsed quinoa, black beans, corn, diced onion, and bell pepper.
- Pour in the beef broth, salsa, and taco seasoning.
- Stir the mixture thoroughly to ensure the quinoa is submerged.
- Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
- Cook until the quinoa is tender and the liquid is absorbed.
- Turn off the heat and sprinkle the shredded cheddar cheese evenly over the top.
- Replace the lid for 5 to 10 minutes until the cheese is completely melted.
- Serve each portion with a dollop of non-fat Greek yogurt.
Best Ways to Enjoy It
Serve this casserole warm in large, shallow bowls for a cozy feel. The Greek yogurt adds a lovely creamy finish to every bite. You can add fresh cilantro or sliced avocado on top. It is the perfect comfort food for a chilly night.
Pair it with a side of crispy tortilla chips for crunch. You can also serve it over a bed of greens. Set the table and enjoy a stress-free meal with your family. It is also perfect for lunches the next day.
Storage & Reheating
Store any leftovers in an airtight container in your refrigerator. This casserole stays fresh and delicious for up to four days. It is ideal for meal prep because it reheats so well. You can also freeze individual portions for busy weeks ahead.
To reheat, simply use the microwave for two minutes. You can also warm it in the oven at 350°F. Add a splash of broth if it looks a bit dry. The flavors actually get better after sitting overnight.
Tips for Best Results
- Rinse your quinoa thoroughly to remove any natural bitterness.
- Use a lean ground beef to keep the dish light.
- Spray your slow cooker with oil for much easier cleanup.
- Choose a salsa that your family already knows and loves.
- Don’t skip the Greek yogurt for a protein-packed creamy topping.
- Check the quinoa at the three-hour mark on high heat.
- Add a squeeze of fresh lime juice just before serving.
- Use a slow cooker liner to save even more time.
Easy Flavor Ideas
- Swap the beef for ground turkey or chicken for variety.
- Add a can of diced green chiles for extra zest.
- Use pepper jack cheese if you want a spicy kick.
- Try pinto beans instead of black beans for a change.
Common Questions
Can I use rice instead of quinoa?
Quinoa works best here because it cooks perfectly with this liquid ratio. Rice may require different amounts of broth and longer cooking times. Quinoa also adds a great protein boost to the meal.
Is this recipe freezer friendly?
Yes, this casserole freezes beautifully in airtight containers. Simply thaw it in the fridge overnight before reheating. It is a great make-ahead meal for your busiest months.
I hope this warm and cheesy casserole makes your busy weeknights a little easier. It is a staple in my home during the fall season. Enjoy every healthy and satisfying bite!
— Katie Wood
Ingredients
- 1 lb 93% lean ground beef
- 1 cup uncooked white quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen sweet corn
- 1 medium yellow onion, finely diced
- 1 red bell pepper, seeded and diced
- 1.5 cups low -sodium beef broth
- 1 cup chunky salsa (mild or medium)
- 2 tablespoons taco seasoning
- 1 cup shredded reduced-fat sharp cheddar cheese
- 0.5 cup plain non-fat Greek yogurt (for garnish)
Instructions
- In a skillet over medium-high heat, brown the lean ground beef until fully cooked, then drain any excess fat.
- Transfer the cooked beef to the slow cooker basin.
- Add the rinsed quinoa, black beans, corn, diced onion, bell pepper, beef broth, salsa, and taco seasoning to the slow cooker.
- Stir the mixture thoroughly to ensure the quinoa is submerged in the liquid.
- Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours until the quinoa is tender and the liquid is fully absorbed.
- Turn off the heat and sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Replace the lid for 5 to 10 minutes until the cheese is completely melted.
- Serve each portion with a dollop of non-fat Greek yogurt to increase total protein content.
