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Large cast iron skillet filled with cheesy baked quinoa mixed with fresh veggies, black beans, corn, and ground chicken.
4.91 from 10 votes

Easy Mexican Quinoa Casserole Recipe (One Pan)

This Mexican Quinoa Casserole Recipe is an easy and delicious one-pan dinner perfect for busy weeknights! Filled with ground turkey, bell peppers, and pantry staples like canned black beans, corn, and tomatoes, the whole family will love this cheesy quinoa casserole.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 8 servings
Calories: 451kcal


  • 1 cup uncooked quinoa - or 3 cups cooked quinoa (see notes)
  • 1 tablespoon olive oil
  • 1 large onion - diced
  • 1 pound ground turkey - (or ground beef)
  • 2 teaspoon taco seasoning
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 5 cloves garlic - minced
  • 2 jalapenos - diced (see notes)
  • 1 (14.5 ounce) can diced tomatoes - or 10 ounces chopped fresh tomatoes
  • 3 bell peppers - (I used 1 red, 1 yellow, and 1 orange)
  • 1 (15 ounce) can black beans - drained and rinsed
  • 1 (15 ounce) can corn - drained
  • ¼ cup fresh cilantro - minced
  • 4 ounces Monterey Jack cheese - shredded
  • 1 cup green onions - sliced
  • 8 ounces Sharp cheddar cheese - shredded


  • Preheat oven to 375 degrees F.
  • Cook quinoa according to package instructions. 1 cup uncooked quinoa equals approximately 3 cups cooked quinoa. I recommend cooking 1 cup quinoa in 2 1/4 cups liquid (not the recommended 3 cups) to prevent it from becoming overly soggy. Set aside until ready to use.
  • Add 1 tablespoon of oil to a large, oven-safe skillet set over medium-high heat. Add the onions and cook, stirring often, until soft and translucent (approximately 5 minutes). Add the ground turkey and sprinkle with the taco seasoning, paprika, salt, and pepper. Cook, breaking up the ground turkey into smaller bits and pieces until cooked.
  • Stir in the minced garlic and jalapeño peppers. Continue to cook for an additional 1-2 minutes before adding the tomatoes (fresh or canned) and diced bell peppers. Mix thoroughly to combine and cook, uncovered, for 5-10 minutes, or until much of the liquid has evaporated.
  • Add the drained corn, drained and rinsed black beans, cooked quinoa, and chopped cilantro. Mix well and continue to cook until just heated through.
  • Remove skillet from heat and stir in half of the shredded cheese. Sprinkle with chopped green onions and the remaining shredded cheese. Tent with foil and transfer to the oven. Bake at 375 degrees F for approximately 20 minutes, or until cheese is melted.
  • Serve with your favorite salsa, hot sauce, avocado, or sour cream. Enjoy!


  • If you don't have any quinoa available, feel free to substitute with cooked rice, pasta, couscous, lentils, or any other favorite grain.
  • I added 2 diced jalapeños to my skillet. They were very mild and left me wishing I had added more. If you love spicy foods, you may want to add more. If you're unsure, start with less and add more as desired. You can also use canned green chilies which are guaranteed to be mild, but still add that delicious green chili flavor.


Calories: 451kcal | Carbohydrates: 35g | Protein: 29g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 84mg | Sodium: 665mg | Potassium: 683mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2151IU | Vitamin C: 66mg | Calcium: 352mg | Iron: 2mg
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