Go Back
+ servings
Overhead shot of ground beef and quinoa taco bowl topped with melted cheese.
Course Main Course

Mexican Ground Beef and Quinoa Taco Bowls

By: Elysia
Servings 6 servings
These Mexican Ground Beef and Quinoa Taco Bowls can be made in one pan in less than 30 minutes! Packed with Tex Mex flavours, this easy skillet dinner recipe is flavourful, delicious and perfect for meal prep! {Gluten-free}
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients
  

  • 2 teaspoons olive oil
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 pound extra lean ground beef
  • 1 tablespoon chili powder
  • 4 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 cup corn kernels
  • 1 540mL can no salt-added black beans drained and rinsed
  • 2 cups no salt added broth
  • 1 cup uncooked quinoa
  • 2 cups halved cherry tomatoes

Optional toppings:

  • Shredded cheese
  • Sliced green onions
  • Lime juice
  • Cilantro
  • Extra tomatoes
  • Avocado or guacamole
  • Greek yogurt or sour cream
  • Salsa

Instructions

  • Heat the oil in a large skillet over medium-high heat. Add the onions and garlic to the pan and cook for 1-2 minutes or until softened and fragrant.
  • Add ground beef to the pan and brown for about 6-7 minutes. Drain off any fat.
  • Next, stir in spices and cook for one minute until fragrant.
  • Add corn, beans, and broth to the pan. Turn the heat to high and bring broth to a boil.
  • Once boiling, add quinoa to the pan, stirring to ensure that it’s covered with liquid. Turn down heat to medium low and simmer for 15-20 minutes, or until the liquid has absorbed and quinoa has cooked through.
  • Stir in tomatoes. Remove pan from heat, cover and allow to sit for 5 minutes.
  • Portion out the beef and quinoa mixture and serve taco bowls with desired toppings.

Notes

  • Rinse quinoa: Be sure to rinse the quinoa well in a fine wire mesh strainer before cooking to reduce any bitter aftertaste.
  • For cheesy flavour: You can add shredded cheese to the top of the taco skillet and allow it to melt while it's sitting. Alternatively, you can melt shredded cheese on each individual serving (my kids love it!), or leave the cheese off altogether. It's up to you!
  • Allow it to sit: The quinoa will absorb any additional liquid as it sits. If you find that all of the liquid hasn't been absorbed by the end of the cooking time, allow it to sit for a few extra minutes. 
  • Nutritional info: The optional toppings are not included in the nutritional information.

Nutrition

Calories: 365kcalCarbohydrates: 45gProtein: 29gFat: 8gSaturated Fat: 2gCholesterol: 47mgSodium: 890mgPotassium: 1002mgFiber: 10gSugar: 3gVitamin A: 832IUVitamin C: 16mgCalcium: 83mgIron: 7mg
Tried this recipe?Tag me Today! Mention @hauteandhealthyliving or tag #HauteandHealthyLiving!