Pressure cook Mexican Casserole
Pressure cook Mexican Casserole

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Pressure cook Mexican Casserole cuisine is really a dish that’s classified as an easy task to make. through the use of resources that exist around you conveniently, you may make it in simple actions. You may make it for friends or family events, and it could be introduced at many recognized occasions actually. I am certain you will see lots of people who just like the Pressure cook Mexican Casserole dishes you make.

Alright, don’t linger, let’s plan this pressure cook mexican casserole formula with 16 elements which are undoubtedly easy to receive, and we have to process them at the very least through 6 tips. You should invest a while on this, so the resulting food could be perfect.

Composition of Pressure cook Mexican Casserole:
  1. Provide 1 pound ground turkey or chicken (I used 93% lean ground turkey)
  2. Prepare 1 tablespoon for extra-virgin olive oil
  3. Take 1 cup of uncooked quinoa
  4. Provide 1 for medium yellow onion, diced
  5. Require 1 (10 ounce) - cans red enchilada sauce (mild or medium)
  6. Need 1 (15 ounce) for can black beans, drained and rinsed
  7. Provide 1 (15 ounce) - can fire-roasted diced tomatoes in their juices
  8. Require 1 cup corn kernels, fresh or frozen
  9. You need 1 red bell pepper, cored and diced
  10. Provide 1 green bell pepper, cored and diced
  11. Prepare 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. Give for For serving: chopped fresh cilantro, diced avocado
  16. Make ready chopped green onion, sour cream or plain Greek yogurt
Pressure cook Mexican Casserole how to cook:
  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.

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