Quinoa Taco Casserole

5 from 3 reviews

Quinoa and Kale Taco Casserole recipe for an easy and veggie-packed twist on a Mexican favorite. Dinner just got so much easier and all in one pan.


  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 cup dry white quinoa, rinsed and drained*
  • 1 cup chicken or beef stock
  • 1 28 ounce can of diced tomatoes
  • 1 tbsp chili power
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 red bell pepper, chopped
  • 3 green onions (white and light greens only), chopped
  • 1/2 cup cooked corn (I use frozen)
  • 1 cup cooked black beans, rinsed and drained
  • 3 cups kale, stemmed + chopped
  • 1 cup grated cheese (I like cheddar or pepperjack)
  • 1/4 tsp chili flakes (optional)


  1. Preheat oven to 350 degrees F.
  2. Heat a large pan over medium heat with olive oil and add ground beef. Cook until lightly browned. No need to cook all the way through as it will continue cooking in the oven.
  3. In a large casserole dish (9 x 13) add quinoa and chicken or beef stock. Stir to combine.
  4. In a large bowl combine combine diced tomatoes and spices.
  5. Top quinoa-stock mixture with HALF of diced tomato mixture.
  6. Top with ground beef, bell pepper, green onions, corn, black beans and kale.
  7. Top with remaining half of diced tomatoes.
  8. Sprinkle cheese on top.
  9. Sprinkle with chili flakes if using.
  10. Cover casserole dish with top or with tin foil and bake for 45 minutes.
  11. Remove top or foil and bake for an additional 15 minutes.
  12. Serve warm topped with avocado if desired.

*I use white quinoa. You can use tricolor but you will likely need to cook it for longer.

Keywords: quinoa casserole, quinoa bake, mexican casserole, taco casserole