Quinoa Enchilada Casserole with Beef

by | Updated: December 4th, 2016

When you’re craving Mexican food, you need bold, zesty flavor. But you don’t need all the carbs and calories that usually come along with cheese- and salsa-covered tortillas. Since dishes like enchiladas are hard to resist, you need a tangy version that still does your body good. Simply use lean ground beef, quinoa and protein powder in your next homemade enchilada and you’ve got a healthy dish overflowing with savory flavor.

Quinoa Enchilada Casserole with Beef

Quinoa Enchilada Casserole with Beef


3 scoops Quest Multipurpose Protein Powder
1 lb. 95% or higher lean ground beef
15 oz. can black beans, drained
¾ cup quinoa
4 oz. diced green chilies
1 Tbsp. chopped, jarred garlic
Heavy dash chili powder
1 yellow onion, diced
20 oz. Green Chili Enchilada Sauce
7 oz. 2% Fage yogurt
2 cups water
1 Tbsp. extra virgin olive oil
2 tsp. LB Jamison’s Chicken Base or 2 bouillon cubes


¼ cup low-fat cheddar cheese
1 medium Roma tomato, diced and drained on paper towel for as long as possible
1 small avocado, diced
Sour cream


  1. Grease a cake pan.
  2. In a large skillet, heat olive oil and sauté garlic, onion and chili powder. Add beef and cook thoroughly. Drain.
  3. Add black beans, quinoa, green chilies, enchilada sauce, water and chicken base. Simmer and cook, stirring continuously, until chicken base dissolves.
  4. Cover and continue to simmer for 15-20 minutes, until quinoa is cooked.
  5. Remove skillet from heat and stir in protein powder. Let mixture thicken and cool. Mix in yogurt.
  6. Pour mixture into prepared cake pan and cover with foil. Let mixture set in fridge for several hours or up to overnight to thicken.
  7. Preheat oven to 350 degrees F.
  8. Remove pan from fridge and bake for 30 minutes. Remove casserole and sprinkle with cheddar cheese. Place back in oven for a few minutes, until cheese is melted.
  9. Remove and top with remaining toppings.