Salsa-Quinoa Layer Bake

Name: Salsa-Quinoa Layer Bake
Ingredients: 2 cups water; 1 cup quinoa, uncooked; 1/2 cup rinsed canned no-salt-added red kidney beans; 2 Tbsp. (1/4 of 1.25-oz. pkg.) TACO BELL Taco Seasoning Mix, divided; 1 each green and yellow zucchini, cut into thin lengthwise strips; 1 red pepper, cut into thin strips; 1 cup TACO BELL Thick & Chunky Salsa; 1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

8 ingredients

12 steps

Ingredients

2 cups water
1 cup quinoa, uncooked
1/2 cup rinsed canned no-salt-added red kidney beans
2 Tbsp. (1/4 of 1.25-oz. pkg.) TACO BELL Taco Seasoning Mix, divided
1 each green and yellow zucchini, cut into thin lengthwise strips
1 red pepper, cut into thin strips
1 cup TACO BELL Thick & Chunky Salsa
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

Directions

1

Heat oven to 350 degrees F.
2

Bring water and quinoa to boil in saucepan on high heat; simmer on medium-low heat 15 min.
3

or until water is absorbed.
4

Transfer to medium bowl; cool.
5

Add beans and 1 Tbsp.
6

taco seasoning; mix well.
7

Spread onto bottom of 13x9-inch baking dish; cover with zucchini and peppers.
8

Sprinkle with remaining taco seasoning; top with salsa.
9

Bake 35 min.
10

or until heated through.
11

Top with cheese; bake 5 min.
12

or until melted.