Mexican Pan Casserole
Ingredients
- 3 lbs Ground beef grass-fed, organic if possible
- 1 tbsp Himalayan salt organic if possible
- 1 tsp Black pepper organic if possible
- 1 tbsp Chili powder organic if possible
- 2 tbsp Cumin organic if possible
- 2 tps Italian seasoning organic if possible
- 12 oz Sweet corn organic if possible
- 2 cups Diced tomatoes canned or fresh, organic if possible
- 12 oz Black beans canned or fresh, organic if possible
- 2 cups Quinoa organic if possible
Instructions
- Heat ground beef in medium size pan until fully cooked, strain grease if needed.
- Return meat into the pan to stove. Set temperature medium heat.
- Add seasonings and remaining ingredients to pan and mix well.
- Reduce heat to medium low and cover with lid. Heat about 10 minutes or until quinoa is fully cooked. Stir ocassionally to ensure ingredients do not burn, until quinoa is completely cooked.
- Reduce heat to low, top with shredded cheese and cover with lid about 6 minutes or until cheese is fully melted.
- Remove from stove and let stand a few minutes before serving.