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Pressure cook Mexican Casserole
Pressure cook Mexican Casserole

Before you jump to Pressure cook Mexican Casserole recipe, you may want to read this short interesting healthy tips about Goodies that give You Power.

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A large variety of quick health snacks is easily obtainable. Choosing to live a healthy lifestyle can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let’s go back to pressure cook mexican casserole recipe. To make pressure cook mexican casserole you only need 16 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Pressure cook Mexican Casserole:
  1. Get 1 pound ground turkey or chicken (I used 93% lean ground turkey)
  2. Take 1 tablespoon extra-virgin olive oil
  3. Take 1 cup uncooked quinoa
  4. Get 1 medium yellow onion, diced
  5. Use 1 (10 ounce) cans red enchilada sauce (mild or medium)
  6. Prepare 1 (15 ounce) can black beans, drained and rinsed
  7. Prepare 1 (15 ounce) can fire-roasted diced tomatoes in their juices
  8. You need 1 cup corn kernels, fresh or frozen
  9. Get 1 red bell pepper, cored and diced
  10. Prepare 1 green bell pepper, cored and diced
  11. Provide 1 tablespoon ground cumin
  12. Get 2 tablespoons chili powder
  13. Provide 1 teaspoon garlic powder
  14. Provide 1 cup shredded Mexican blend cheese, divided
  15. You need For serving: chopped fresh cilantro, diced avocado
  16. Get chopped green onion, sour cream or plain Greek yogurt
Instructions to make Pressure cook Mexican Casserole:
  1. Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large pressure cooker.
  2. To the pressure cooker, add the enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin and garlic powder. Stir to combine, then cover and pressure cook on high for 25min.
  3. While cooking add 1 cup of quinoa to a small pot with 2 cups of water. Boil till water is absorbed.
  4. Quick release pressure to remove the lid and stir. Add quinoa and stir. Taste and adjust any seasonings as desired.
  5. Saute to desired consistently.
  6. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Serve hot with any desired toppings.

To the pressure cooker, add the enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin and garlic powder. It's a bit sloppy-looking but it tastes good and it's family-friendly if you leave out the chipotle chile in adobo sauce. I'd serve it like this for a quick family meal, but I'd roll them up nicely for company. Place the lid on the Instant Pot and make sure your valve is set to sealing. At this point, the rice may still have a bit of liquid at the bottom, but it will continue to absorb as the casserole sits.

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