Fall temps have finally settled over Wisconsin after what seemed like an unseasonably warm September/early October. Reality is here: we have our first chance of snow this weekend.
I’m in full fall cooking mode. Last week I made my first real stew of the season for a cooking client of mine and it felt good. I also whipped up this skillet meal that’s warming, easy, and perfect for fall weeknights.
With just 10 ingredients (not including water, oil, and salt), you can have dinner on the table in less than 30 minutes. I gave this dish to my neighbors last week and the text I received while they ate it was a one-word message that said just enough: “YUM.”
I’ll take it.
If you’re looking for something to pair this dish with, I’d suggest a slaw or kale salad. Maybe one of these:
You could also spoon the skillet mixture into tortillas for a take on tacos/burritos. If it were up to me, I’d serve it in a bowl topped with a scoop of slaw and some guacamole on top.
If you make this dish—or any Daily Bites recipe, really—feel free to leave a comment here letting me know what you think. Or hashtag your creation #DAILYBITESRECIPES on social media and I’ll connect with you there.
Happy cooking! Stay cozy.
- 1 cup quinoa
- 2 cups water
- 1 tablespoon extra-virgin olive oil
- 1 pound ground beef
- ½ medium yellow onion, diced
- 1 medium bell pepper, seeded and diced
- 1 cup fresh or frozen corn kernels
- 3 garlic cloves, finely chopped
- 1 tsp chili powder
- 1 tsp ground cumin
- ¾ cup salsa (mild or spicy, your choice!)
- Sea salt, to taste
- Chopped scallions and parsley or cilantro, for topping
- Combine the quinoa and water in a medium pot over high heat. Bring to a boil. Reduce heat to low, cover, and simmer until the water is absorbed and the quinoa is tender, 12-15 minutes. Remove from heat, keep covered, and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook, breaking up with a utensil, until mostly cooked through, about 5 minutes.
- Add the onion, bell pepper, and corn. Cook, stirring occasionally, for 5 minutes. Add the garlic, chili powder, and cumin. Stir for 1 minute. Stir in the salsa and cook for 1 minute. Remove from heat.
- Fluff the quinoa with a fork. Gently stir into the beef mixture. Season to taste with salt and pepper.
- To serve right away, top with scallions and parsley/cilantro and serve. (Can also be served with lime wedges and diced avocado.)
- To make ahead: Transfer to a 9x13-inch baking dish (or similar sized casserole dish). Cool to room temp, then cover and refrigerate for up to 2 days. Bake, covered, at 350ºF for 15-20 minutes to heat through. Garnish with scallions and parsley/cilantro and serve.
Never want to miss a recipe? Hop on the Daily Bites email list, which is the place to be for recipe updates and podcast news. I also send out a monthly favorites email at the end of each month highlighting some of my favorite reads, listens, and recipes from that month. It’s for email pals only and doesn’t get shared anywhere else online, so if you want in, subscribe below!