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Beef Quinoa Taco Skillet

Beef quinoa taco skillet - the image is a close-up of a plate of food. the plate is round and has a gray rim. the food appears to be a quinoa salad with diced tomatoes, avocado, and cilantro scattered throughout. the quinoa is a light brown color and the avocado is cut into small cubes. the avocado is a bright yellow color and is placed on top of the quinoa. the cilantro is a dark green color and adds a pop of color to the dish. the background is a white marble countertop.
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A hearty and flavorful one-pan meal combining lean ground beef, protein-packed quinoa, and classic taco seasonings, topped with melted cheese and fresh garnishes. Perfect for a quick and satisfying dinner.

Ingredients

Scale

1 tablespoon olive oil
1 pound lean ground beef
1 small yellow onion, diced
2 cloves garlic, minced
1 cup quinoa, rinsed
1 cup low-sodium beef broth
1 cup water
1 (14.5-ounce) can diced tomatoes, undrained
1 (4-ounce) can diced green chilies
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded sharp cheddar cheese
1/2 cup chopped fresh cilantro
1 medium avocado, diced
1/2 cup sour cream
1 lime, cut into wedges

Instructions

Heat the olive oil in a large skillet over medium-high heat.
Add the diced onion and cook for 3 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the rinsed quinoa, beef broth, water, diced tomatoes with their juice, and diced green chilies to the skillet. Stir to combine.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and liquid is absorbed.
Remove the skillet from heat and sprinkle the shredded cheddar cheese evenly over the top. Cover again and let sit for 3-5 minutes until the cheese is melted.
Garnish with chopped fresh cilantro and diced avocado.
Serve the skillet with sour cream and lime wedges on the side.

Find it online: https://cookinglove.cookinglovely.com/beef-quinoa-taco-skillet-a-hearty-one-pan-dinner-favorite/