I don’t know how I’ve had a blog this long without posting this recipe! I have been making this casserole (as least some version of it) for years! It is packed with protein, it’s quick and it’s good!
(And yes, those are brussel sprouts in my picture. That recipe coming soon – I’m just like you, thought I HATED them, but oh man, these were fantastic!)
I call this Cajun Casserole because I used Cajun spices to season it. You could easily change the spices to better reflect what your family likes. You could make this more Italian, or Mexican if you prefer!
½ -1 lbs Ground Turkey or Beef (grass fed if using beef)
½ large onion, chopped
1 red pepper, chopped
2 Cups cooked quinoa (or brown rice)
1 can organic diced tomatoes
15 oz (1 can) cooked organic kidney beans (or black beans)
1 Tbps minced garlic
2 Tbps Cajun seasoning
Salt and pepper to taste
Preheat oven to 400
In a large skillet or pan, cook your ground turkey (or beef) until brown and cooked all the way through. Season with Salt and Pepper to taste. Remove meat from skillet and set aside.
Add a bit of oil (may not need to if you have grease left over in your pan) to your skillet/pan and add onions and pepper. Saute until soft – about 5-7 minutes. Add Garlic about one minute before your veggies are done.
Once your veggies are done cooking, add tomatoes, beans and meat into skillet/pan. combine well. Add 1 Tbps of Cajun seasoning. Let cook for 1 minute.
Add in Quinoa (or rice) and stir until well combined.
Transfer contents into a large baking dish. Top with remaining 1 Tbps of Cajun seasons. Bake for 10-15 minutes, until flavors combine.