One-Pot Chipotle Beef & Quinoa Skillet with Roasted Corn (20-Minute Recipe)
This quick and hearty one-pot chipotle beef and quinoa skillet features smoky chipotle-spiced ground beef, fluffy quinoa, and sweet roasted corn for a satisfying gluten-free dinner. Perfect for busy weeknights, it’s packed with flavor and ready in just 20 minutes.
- 1 lb lean ground beef
- 1 cup quinoa, rinsed
- 1 cup frozen roasted corn
- 1 tsp chipotle chili powder
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.75 tsp salt
- 0.25 tsp black pepper
- 1 cup canned diced tomatoes (with juices)
- 1.5 cups beef broth (gluten-free)
- 1 tbsp olive oil
- 0.25 cup fresh cilantro, chopped (optional)
- 1 whole lime wedges, for serving
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Instructions
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned and cooked through, about 4 minutes.
⏱️ 4 minutesStir in chipotle chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Cook for 1 minute until fragrant.
⏱️ 1 minuteAdd rinsed quinoa, diced tomatoes with juices, beef broth, and frozen roasted corn. Stir to combine and bring to a boil.
⏱️ 3 minutesReduce heat to low, cover, and simmer for 10 minutes or until quinoa is tender and most of the liquid is absorbed.
⏱️ 10 minutesRemove from heat. Let stand, covered, for 2 minutes. Fluff with a fork, garnish with fresh cilantro, and serve with lime wedges.
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Nutrition Information
Per serving. Values are approximate and may vary.
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