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 elements that exist around you simply, you may make it in simple actions. You may make it for friends or family events, and it could be offered at several recognized functions actually. I am certain you will see lots of people who just like the Pressure cook Mexican Casserole dishes that you just make.

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

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