Zucchini Taco Casserole

 

Ingredients

• 2 cups cooked quinoa (could substitute white or brown rice)
• 1 pound ground beef
• ½ onion chopped
• 2 zucchini diced
• 1 red bell pepper diced
• 1 (15.5 ounce) can black beans (rinsed and drained)
• 1 cup salsa
• 1 ounce packet taco seasoning
• 1 cup shredded Mexican cheese blend
• 1 avocado diced (optional topping)
• 2 Tablespoons cilantrochopped (optional topping)
• ½ cup sour cream (optional topping)

Instructions

• Preheat oven to 350 degrees.
• Prepare quinoa according to package directions.
• In a large skillet, saute beef and onion until beef is cooked through and no longer pink.
• In a large bowl (or in the skillet if it’s big enough), toss together beef, quinoa, zucchini, pepper, beans, salsa, and taco seasoning until seasoning is completely incorporated.
• Dump mixture into a greased 9 x 13 inch pan and top with Mexican blend cheese.
• Bake for 25 minutes covered, or until zucchini and peppers have completely cooked through, and cheese begins to bubble on top.
• Serve with your favorite taco toppings, such as avocado, cilantro, and sour cream.