mexican casserole

This delicious recipe is easily modified to be a vegetarian or Paleo dish. Simply remove the ground beef and double the amounts of quinoa and black beans to make a vegetarian meal. For Paleo, omit the corn and beans. You can still use cheese, just make sure you have a non- dairy brand such as Daiya. Can be served as an entree or a dip.


  • 1 cup uncooked quinoa, rinsed
  • 2 cups water
  • 1 Tbsp. coconut oil
  • 8 oz cooked black beans
  • 1 lb ground beef
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 jalapeños, seeded and diced
  • 1 red pepper, seeded and diced
  • 1 green pepper, seeded and diced
  • 1 cup corn kernels
  • Juice of 1 small lime
  • 2 tsps. ground cumin
  • 2 Tbsps. chili powder
  • 1/2 cup chopped cilantro
  • 2 cups red enchilada sauce
  • 2 cups shredded Mexican cheese
  • 1 avocado and/or 1 cup chopped green onions


1. Preheat oven to 350 degrees.  Use coconut oil to grease a large casserole dish and set aside.

2. Cook quinoa and set aside.

3. Using coconut oil, sauté the onion, garlic, jalapeño, peppers and corn for about 5 minutes. Add in the lime juice, 1 tsp. cumin, 1 Tbsp. chili powder, and cilantro.

4. Cook the ground beef then drain and rinse. Add the enchilada sauce, 1 tsp. cumin, and 1 Tbsp. chili powder. Simmer over low heat for about 5 minutes.

5. Mix together the cooked quinoa, ground beef, black beans, the sautéed vegetable mixture and 1 cup shredded cheese.

6. Pour the mixture into the prepared casserole dish. Top with 1 cup shredded cheese. Bake for 20 minutes or until the cheese is melted. Garnish with either chopped green onions or avocado slices.