Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, pressure cook mexican casserole. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Pressure cook Mexican Casserole is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Pressure cook Mexican Casserole is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook pressure cook mexican casserole using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Pressure cook Mexican Casserole:
- Get 1 pound ground turkey or chicken (I used 93% lean ground turkey)
- Take 1 tablespoon extra-virgin olive oil
- Make ready 1 cup uncooked quinoa
- Make ready 1 medium yellow onion, diced
- Prepare 1 (10 ounce) cans red enchilada sauce (mild or medium)
- Get 1 (15 ounce) can black beans, drained and rinsed
- Take 1 (15 ounce) can fire-roasted diced tomatoes in their juices
- Prepare 1 cup corn kernels, fresh or frozen
- Make ready 1 red bell pepper, cored and diced
- Get 1 green bell pepper, cored and diced
- Prepare 1 tablespoon ground cumin
- Prepare 2 tablespoons chili powder
- Get 1 teaspoon garlic powder
- Make ready 1 cup shredded Mexican blend cheese, divided
- Make ready For serving: chopped fresh cilantro, diced avocado
- Make ready chopped green onion, sour cream or plain Greek yogurt
Pressure cook Mexican Casserole Edgar Ruiz. This will allow the rice to become nice and tender. Release the remaining pressure in the Instant Pot and now you can finally stir your Mexican Casserole! Stir in one half of the cheese and sprinkle the remaining half on top.
Steps to make Pressure cook Mexican Casserole:
- 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.
- 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.
- While cooking add 1 cup of quinoa to a small pot with 2 cups of water. Boil till water is absorbed.
- Quick release pressure to remove the lid and stir. Add quinoa and stir. Taste and adjust any seasonings as desired.
- Saute to desired consistently.
- Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Serve hot with any desired toppings.
This pressure cooker Mexican casserole is the complete dinner package. Pressure cook Mexican Casserole step by step. Heat the olive oil in a large skillet or Dutch oven over medium high. Transfer to the bottom of a large pressure cooker. To the pressure cooker, add the enchilada sauce.
So that’s going to wrap this up with this exceptional food pressure cook mexican casserole recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
