Cheesy Mexi-Quinoa Bake

• 1 lb lean ground beef
• 1 small onion, diced
• 1 Poblano pepper, diced (or small green pepper)
• 1 cup corn (2 Cobbs or lil less than 1 can)
• 1/2 cup halved cherry tomatoes
• 1 cup quinoa
• 2 cup chicken stock or water
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1/2 cup +1 tbs of salsa (any kind, hot or mild)
• 1/2 cup Or more (if you'd like) of Mexican blend shredded cheese

1. In a pot combine quinoa and chicken stock and cook 15-20min then set aside
2. In a pan, brown ground beef then drain some (not all) the fat.
3. Add onions to ground beef and cook for about 3 min, then add the chili powder, cayenne, paprika, garlic powder and mix.
4. Add the poblano and cherry tomatoes, stir and season with salt and pepper.
5. Add the corn and quinoa and mix to combine.
6. Then stir in the salsa.
7. Transfer everything to a lightly sprayed/greased casserole/baking dish and sprinkle top with cheese.
8. Bake in 400AF oven for 15 or 20 min until the cheese is melted and bubbly.
9. Serve with avocado slices, and lime wedges (sour cream would be great too)

lean ground beef, onion, pepper, corn, tomatoes, quinoa, chicken, paprika, cayenne pepper, chili powder, garlic, salsa, or more

Taken from cookpad.com/us/recipes/367175-cheesy-mexi-quinoa-bake (may not work)