Light Taco Quinoa Skillet is a one pot dish with fresh flavors that makes an easy and healthy dinner!

Light Taco Quinoa Skillet

Hey guys, I am back at it again with more Mexican food. Surprise, surprise! Clearly I am a bit obsessed. From one of my most popular recipes, this Crock Pot Chicken Tortilla Soup to these Light Chicken Verde Nachos, there are so may ways to enjoy healthy and delicious Mexican dishes!

Last night we had friends over for a Mexican dinner and they brought their two adorable daughters. These two little sweethearts are hilarious and so entertaining. Whether the oldest is laughing at her own antics or the littlest is just watching all the action squealing with joy, they are a hoot! The parents aren’t so bad either… 😉

I can’t wait for the day my house will regularly be filled with all those lively noises of children, but I must say it sure is nice being able to send them home and enjoy the peace and quiet afterwards! While we can’t wait to be parents, I will just savor every last moment of sleeping in on weekends and doing whatever I please when I get home from work until we are blessed with children.

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Light Taco Quinoa Skillet

Light Taco Quinoa Skillet is a one pot dish with fresh flavors that makes an easy and healthy dinner!

Prep Time5 minutes mins

Cook Time40 minutes mins

Total Time45 minutes mins

Course: Main Dishes

Servings: 5 -6

Author: Danielle Green

Ingredients

• 1 lb. 96% lean ground hamburger
• 1 small onion diced
• 1/2 red bell pepper diced
• 2 tsp garlic diced
• 1/2 tsp. salt
• 1 packet taco seasoning or 1/3 c. - substitute gluten-free seasoning if preferred
• 1 tsp. cumin
• 15 oz. can crushed tomatoes
• 10 oz. can spicy enchilada sauce
• 1/2 c. water
• 2 c. quinoa rinsed
• 4 oz. can diced green chilies
• 14.5 oz. can diced tomatoes
• 1 avocado diced
• 1/4 c. cilantro chopped
• 1 lime

Instructions

• In a non-stick skillet over medium-high heat, saute the hamburger, onion, bell pepper, garlic and salt for 3 minutes.
• Add the taco seasoning and cumin and cook for an additional 2 minutes. Remove meat mixture from the pan
• Add the crushed tomatoes, enchilada sauce, water, quinoa and green chilies and stir until well combined. Cook for 5 minutes over high heat, stirring frequently. Reduce the heat to low and cook covered for an additional 15 minutes. Stir occasionally so the sauce doesn't burn to the bottom of the pan.
• Add the meat mixture and diced tomatoes to the quinoa and cook covered for an additional 10-15 minutes or until quinoa is sprouted. Top with avocado, cilantro and the juice of a lime.
• Serve immediately.

Nutrition

Serving: 1grams

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