1package McCormick Fire Roasted Garlic Chili Skillet Sauce
1tablespoonextra virgin olive oil
1lblean ground beef
1small onionfinely diced
15ozcan red kidney beans I used the Tri-Bean blend with black beans, red kidney beans, and pinto beans, drained and rinsed
14.5ozcan petite diced tomatoes, undrained
1 ½cupscooked quinoaaccording to package directions
Instructions
Cook quinoa according to package directions and set aside.
Heat a large, non-stick skillet over medium heat. Sauté ground beef and onion until beef is fully cooked and no longer pink.
Drain fat from ground beef and onions and add meat back to the pan.
Stir in quinoa, olive oil, beans, tomatoes and skillet sauce.
Bring to a boil, then reduce heat to low and simmer uncovered 10 minutes or until heated through. Season with sea salt and freshly cracked pepper, to taste.