Do you ever have one of those dinners where you can't stop thinking about how yummy it was? This was one of those dinners. I saw a few taco style quinoa bakes on Pinterest and decided that I wanted to try out my own version. This is not really taco...I would call it "southwest". The quinoa made a great casserole and the leftover were outstanding! The fresh garnishes cut the heat and provided a little herbiness (is that a word?) to the dish. I think this would be equally delicious with chicken or beef, but there is something extra special about the flavor the chorizo brings to the casserole.
Chorizo is a good thing to post about today because it is my husband's favorite and today is our anniversary. 7 years together, 2 years married and baby boy Kellen.
He is the pepper to my salt.
syrup to my pancakes
mustard to my brat
and a basket of cheese curds on top!
I love you.
Ingredients
1 lb ground chorizo
1 can black beans, rinsed
1 cup corn
1 14.5 oz can diced tomatoes with green chilies
1 4 oz can diced green chilies
1 cup uncooked quinoa
1 1/2 cup beef stock
1/2 tsp cumin
Salt and Pepper, to taste
1 10 oz can enchilada sauce
1 cup cheddar cheese
Sour Cream, Sliced Olives, Chopped Tomatoes and Cilantro
Instructions
Pre-heat oven to 350 degrees.
Place quinoa and beef stock into a small pot. Simmer for 15 minutes. Fluff with a fork and set aside.
Brown chorizo in a large rimmed skillet. Add beans, corn, tomatoes and chilies. Stir in quinoa. Spray a baking dish with cooking spray (I used a deep 8x8). Pour chorizo mixture into the dish. Pour enchilada sauce over the casserole and top with cheddar cheese. Bake 20-25 minutes or until hot and bubbly. Garnish with sour cream, olives, fresh tomatoes and cilantro.
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