Name: Mexican Chicken Casserole ??
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: quinoa; olive oil; onion; green peppers; chicken meat; red beans; chilli powder; cumin; salt; black pepper; cup of grated mozarella; tomato paste; sour hop or Greek yogurt

Casseroles are the most amazing way to cook in large quantities and hit every food group in one single pan. They also generate yummy leftovers for the next day or two. Casseroles can also be adapted to suit any number of tastes and are categorically creamy and very often cheesy, leaving you with wanting more. Official Casserole Fan Club, member number one right here. Anyone else cares to join? Try this nutritionally rich and ultra-delicious Mexican Casserole. You will never forget it!

Instructions

0/5 Instructions

Step 1 Place 2 cups water and quinoa in a large saucepan, then bring to a low boil. Reduce heat to low, cover, and let cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.
Step 2 In a frying pan or pot, heat the olive oil over medium-high. Add the onion, and fry until slightly softened - about 5 minutes. Add the chicken and cook ion a higher temperature for 15 minutes.
Step 3 Add the chili powder, cumin, salt, and black pepper. Continue to sauté until the chicken is cooked through and no longer pink, about 4 to 5 minutes. Add the red beans and the tomato paste and cook 1 additional minute. Add the sour hop or Greek yogurt, stir well, and remove from the heat.
Step 4 In a large baking pan put the cooked quinoa and spread it evenly over the whole bottom of the pan. Add the mixture that you already cooked over the quinoa. Stir with a spoon and make sure that the casserole is evened out (even the surface with a spoon).
Step 5 Add the grated mozzarella on the top and bake for 15 minutes on 190 degrees, until the cheese is melted and goldish. Decorate with fresh parsley and pieces of avocado.