This Mexican Quinoa Bake is an amazing, creamy, and delicious dinner that is simply filled with flavor. The best part is it only takes 30 minutes to make.

This Mexican Quinoa Bake is an amazing, creamy, and delicious dinner that is simply filled with flavor. The best part is it only takes 30 minutes to make.

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Lots of classic Mexican flavors are present in the dish, including fresh cilantro, onion, peppers, and cumin! This dish is so easy to make, I actually surprised myself when it was ready to eat in 30 minutes! It was perfect for lunch and dinner that night; I couldn’t wait to eat it again!

This Mexican Quinoa Bake is an amazing, creamy, and delicious dinner that is simply filled with flavor. The best part is it only takes 30 minutes to make.
Campbell’s Mexican Style Tomato Soup was such a nice addition, adding to the flavor and creaminess of the dish. Trust me – this isn’t your grandma’s tomato soup.

The entire line of Campbell’s Soups for Easy Cooking are amazing and made specifically to help you with making dinner easier! They are easy to find too. At Walmart, they are located right next to the classic Campbell’s soup cans. You can’t miss them.


The Campbell’s Mexican Style Tomato Soup is just as hard to miss in this dish. This soup balances all the ingredients and combines smoothly with the quinoa – oh, so good. This made me incredibly excited to continue trying Campbell’s Soups for Easy Cooking. It was nice to throw together a nice, healthy meal that tasted like I worked in the kitchen for hours.

Mexican Quinoa Bake
Don’t wait until Sunday for a rich homemade dinner; make it now.

This Mexican Quinoa Bake is an amazing, creamy, and delicious dinner that is simply filled with flavor. The best part is it only takes 30 minutes to make.

This recipe is easy and quick, and mixes the classic Campbell’s flavors with a bit of flare. What’s your favorite Campbell’s Soup memory?
Enjoy! XOXO San

How do you make Mexican Quinoa Bake?

Prepare 1 cup quinoa according to package directions. I used 1 cup quinoa and 2 cups water, brought it to a rolling boil, then covered and reduced heat to low and simmered for 15 minutes.

Preheat oven to 375 degrees.

Add cooked quinoa to a 2 quart baking dish. Top with purple onion, red bell pepper, corn, black beans, cilantro, and chilies.

Pour Campbell’s Mexican Tomato Soup over the top add seasonings & 1/2 cup Fontina and 1/2 Cheddar cheese. Mix together using two spoons to combine. Top with left over cheese. Set in oven and bake for 15 minutes.

Remove from oven and top with avocado, tomatoes and jalapenos, then serve.

My favorite kitchen tools used to make this Mexican Quinoa Bake are below:

POTS: I am a total snob after having an assortment of pots in our cupboard over the years. After getting some Calphalon pots on sale at my local grocer, I won’t try anything else. They are affordable and durable – a win, win in our home.

MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.

MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.

For more ways to use quinoa, try my Baked Barbecue Chicken & Quinoa Bowls and Fajita Quinoa Bowls.

Don’t forget to pin this to your favorite Pinterest board to save for later!

 Mexican Quinoa Bake pinterest image

Mexican Quinoa Bake

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 8
Calories: 306 kcal
This Mexican Quinoa Bake is an amazing, creamy, and delicious dinner that is simply filled with flavor. The best part is it only takes 30 minutes to make.

Ingredients
 

  • 14.5 ounce carton Campbell’s Mexican Style Tomato Soup
  • 1 cup quinoa prepared
  • 1 cup fontina cheese shredded
  • 1 cup cheddar cheese shredded
  • 1/4 cup purple onion diced
  • 1/2 red bell pepper diced
  • 1 cup frozen corn
  • 14.5 ounce can black beans rinsed and drained
  • 1/4 cup cilantro chopped
  • 1/4 cup roasted poblano chiles or can green chiles
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder

Optional Toppings

  • avocado chopped
  • tomatoes chopped
  • jalapenos sliced

Instructions
 

  • Prepare 1 cup quinoa according to package directions. I used 1 cup quinoa and 2 cups water, brought it to a rolling boil, then covered and reduced heat to low and simmered for 15 minutes.
  • Preheat oven to 375 degrees.
  • Add cooked quinoa to a 2 quart baking dish. Top with purple onion, red bell pepper, corn, black beans, cilantro, and chilies.
  • Pour Campbell’s Mexican Tomato Soup over the top add seasonings & 1/2 cup Fontina and 1/2 Cheddar cheese. Mix together using two spoons to combine. Top with left over cheese. Set in oven and bake for 15 minutes.
  • Remove from oven and top with avocado, tomatoes and jalapenos, then serve.
Calories: 306kcalCarbohydrates: 36gProtein: 15gFat: 11gSaturated Fat: 6gCholesterol: 33mgSodium: 633mgPotassium: 679mgFiber: 6gSugar: 5gVitamin A: 795IUVitamin C: 21mgCalcium: 229mgIron: 2.7mg
Tried this recipe?Let us know what you think!

Be sure to check out more delicious, easy homemade recipes using Campbell’s Soups for Easy Cooking! Or even follow on Campbell’s on Facebook or Twitter to get & share ideas.

Mexican Quinoa Bake WalmartMexican Quinoa Bake

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8 Comments

  1. Except for the black beans this looks awesome! I have to try this. Thanks for sharing.
    Black beans have a sweet taste I don’t like in savory dishes.

    Wishes for tasty dishes,
    Linda @Tumbleweed Contessa.

  2. I love mexican food, but I confess that quinoa intimidates me. I’ll have to give this a shot if I can make it in under 30 minutes!
    #client

  3. In the photos this recipe appears to call for black beans and corn. Why are these not listed anywhere in the ingredient list or instructions?

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