Ingredients
1 pound lean ground beef (90% lean)1 medium onion, chopped2 garlic cloves, minced1 can (28 ounces) diced tomatoes with mild green chiles, undrained1 can (14 ounces) fire-roasted diced tomatoes, undrained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (15 ounces) black beans, rinsed and drained2 cups reduced-sodium beef broth1 cup quinoa, rinsed2 teaspoons onion soup mix1 to 2 teaspoons crushed red pepper flakes1 teaspoon garlic powder1/4 to 1/2 teaspoon cayenne pepper1/4 teaspoon saltOptional: Shredded cheddar cheese, chopped avocado, chopped red onion, sliced jalapeno, sour cream and cilantro
Preparation
In a large skillet, cook beef, onion and garlic over medium-high heat 6-8 minutes or until meat is no longer pink, breaking it into crumbles; drain.
Transfer mixture to a 5- or 6-qt. slow cooker. Add next 11 ingredients; stir to combine. Cook, covered, on low 4-5 hours, until quinoa is tender.
Serve with optional toppings as desired.
