High Protein Classic Ground Beef Casserole
Satisfy your hunger with this High Protein Classic Ground Beef Casserole – a hearty, nutritious, and flavor-packed dish that's perfect for busy weeknights or meal prepping. This casserole combines lean ground beef, protein-rich quinoa, and wholesome black beans in a zesty tomato-based sauce, enhanced with cumin and chili powder for a warm, smoky flavor. Topped with a layer of melted low-fat cheddar cheese and fresh cilantro, this recipe is a crowd-pleaser that clocks in at just 55 minutes from start to finish. With its high protein content and balanced ingredients, it's ideal for those seeking a healthy yet comforting dinner option that serves six generous portions.
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Recipe Information
Ingredients
- 500 grams lean ground beef
- 1 tablespoon olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1 medium, diced red bell pepper
- 400 grams, drained and rinsed canned black beans
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 150 grams low-fat shredded cheddar cheese
- 200 grams quinoa
- 475 ml water
- 2 tablespoons, chopped fresh cilantro
Instructions
Preheat your oven to 180°C (350°F).
Rinse the quinoa under cold water and drain.
In a medium saucepan, bring water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add minced garlic and diced red bell pepper to the skillet, sauté for another 3-4 minutes until the pepper starts to soften.
Add the lean ground beef to the skillet, breaking it up with a spoon. Cook until the beef is browned, about 6-8 minutes. Drain any excess fat if necessary.
Stir in the canned diced tomatoes, tomato paste, black beans, cumin, chili powder, salt, and black pepper. Allow the mixture to simmer for 10 minutes, stirring occasionally.
Add the cooked quinoa to the beef mixture and stir until well combined.
Transfer the beef and quinoa mixture to a 9x13 inch baking dish. Evenly sprinkle the shredded cheddar cheese over the top.
Place the casserole in the preheated oven and bake for 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes. Garnish with chopped cilantro before serving.
Serve hot and enjoy your high-protein, hearty casserole.
Nutrition Facts
Calories |
2781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 6949 mg | 302% | |
| Total Carbohydrate | 243.0 g | 88% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 26.1 g | ||
| Protein | 220.4 g | 441% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1531 mg | 118% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 3759 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
