Preheat oven to 350 degrees F. (I usually turn the oven on once I’ve combined all the ingredients in step # 4). Assemble ingredients.
Rinse quinoa if it is not pre-rinsed. Stir quinoa in a small pot with 1 cup water and cook according to package directions. Set aside.
Heat olive oil in a large cast-iron or other ovenproof skillet, over medium-high heat. Add onions and cook for 6-8 minutes until they are softened and slightly golden. Stir in garlic and cook until fragrant, about 1 minute.
Add ground beef and stir, crumbling beef until no longer pink. Drain fat if desired (see note).
Add quinoa, green chile salsa, tomatoes, black beans, corn, cumin, chili powder, coriander, salt and pepper and stir until mixed. Cook over medium-low heat until heated through, about 15 minutes.
Sprinkle with cheese.
Place in the preheated oven until cheese melts, about 5 minutes. Remove carefully and allow to cool for 5 minutes.
Sprinkle with chopped cilantro and chopped tomatoes and serve with optional corn chips.
Optional garnish: sour cream