Healthy Taco Casserole

A recent family favorite. Low in carbs (21g/serving), and high in protein (19g). Reposted and adapted from HASfit. The recipe is pretty adaptable—can use chicken in place of beef; if I don’t have a green pepper, I’ll use a can of green chilies; I sometimes add a few handfuls of lentils along with the quinoa (or in place, if I’m out of it).

Ingredients:

• 1 lb lean ground beef (or chicken)
• 1/3 cup uncooked quinoa
• 1 green bell pepper diced
• ½ medium onion diced
• 1 can black beans (do not drain)
• 1 can diced tomatoes (do not drain)
• 1 tablespoon each of  garlic powder, cumin, chili powder
• Chopped cilantro
• ½ cup cheese (or more!)

Preparation:
Over a medium high heat brown meat and add onion and bell pepper allowing them to soften. Add in spices and allow to sauté for 2 minutes.
Add in beans, tomato, and add in 2-3 tablespoons of broth or water if the mixture seems dry.
Bring the mixture to a simmer and add cilantro. Remove from heat and stir in the uncooked rice.

Pour the mixture in an 8X8 casserole dish, top with cheese and additional cilantro. Cover with foil and bake at 350 for 15 minutes. Remove foil and continue baking for an additional 10 minutes until cheese is bubbly. Serve and enjoy!