This is a great recipe for taco night! It comes together quickly and has a perfect balance of lean protein, healthy carbs, and tons of veggies that your kids might not even notice. (Depending on your kids. This is not a guarantee.)
- 1 tsp Italian seasoning
- 4 tsp salt
- 1 Tbsp granulated garlic
- 1 Tbsp chopped parsley
- 3 Tbsp chili powder
- 2 Tbsp cornstarch
- 2 lbs 93% lean ground beef
- 2 c diced red onion
- 1 diced green bell pepper
- 1 diced red bell pepper
- 1 28 oz can undrained petite diced tomatoes
- 1 c milk
- 1 1/2 c water
- 1 c dry quinoa
- 1 c shredded cheddar cheese
Thoroughly combine all ingredients in seasoning mixture in a small bowl and set aside.
Brown beef in a large pot or deep skillet.
Add seasoning mixture, onions, and peppers. Cook 3 minutes
Add tomatoes, milk, water, and quinoa. Cover and cook 20-30 minutes or until quinoa is cooked through and all the liquid is absorbed. Stir occasionally to keep from sticking.
Stir in cheese and serve warm by itself or with your favorite toppings!
Welcome to Get Hooked on Cooking! I love creating recipes, cooking, and eating! I also have a family so I cook out of necessity. I try to do as much food prep as possible and take shortcuts to help cooking be fun and satisfying instead of being a chore. I believe in cooking delicious, and sometimes healthy, food. I hope you’ll enjoy making and eating these recipes as much as I do!
This recipe started forming in my head when my toddler was eating Cheesy Enchilada Hamburger Helper™️. She loved it! There’s cheese sauce on top, so what’s not to love. I realized I could make something loaded with veggies and quinoa with a slightly cheesy sauce and she would eat it. So this recipe was born, and after lots of iterations it’s ready to share.
Tiny diced veggies make up a huge part of this dish. My daughter spent a year telling me that she doesn’t like onions or peppers and after helping chop lots of onions and peppers in the slap-chopper she has changed her tune. Now she constantly reminds me she doesn’t like big onions or peppers. Baby steps.
There are so many vegetables in this that I’m still surprised at how amazing it tastes. This works great as a one pot meal but you could definitely put this in a taco shell or a warm flour tortilla. We served it in bowls with all the fixings.
This a fantastic make-ahead meal. I portioned out the leftovers with refried black beans and roasted Mexican cauliflower and it made 12 servings!
This is a seriously delicious, balanced meal.