Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, pressure cook mexican casserole. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Pressure cook Mexican Casserole is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Pressure cook Mexican Casserole is something which I have loved my whole life.
Pressure cooker Mexican casserole is total comfort food! Made in your Instant Pot, Ninja Foodi or Crockpot Express it will become a new favorite pasta meal. This casserole was created quite on accident and aren't those the best meals when they turn out amazing??!!
To begin with this particular 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 can achieve that.
The ingredients needed to make Pressure cook Mexican Casserole:
- Make ready 1 pound ground turkey or chicken (I used 93% lean ground turkey)
- Make ready 1 tablespoon extra-virgin olive oil
- Get 1 cup uncooked quinoa
- Take 1 medium yellow onion, diced
- Make ready 1 (10 ounce) cans red enchilada sauce (mild or medium)
- Get 1 (15 ounce) can black beans, drained and rinsed
- Make ready 1 (15 ounce) can fire-roasted diced tomatoes in their juices
- Take 1 cup corn kernels, fresh or frozen
- Take 1 red bell pepper, cored and diced
- Make ready 1 green bell pepper, cored and diced
- Make ready 1 tablespoon ground cumin
- Get 2 tablespoons chili powder
- Get 1 teaspoon garlic powder
- Get 1 cup shredded Mexican blend cheese, divided
- Take For serving: chopped fresh cilantro, diced avocado
- Take chopped green onion, sour cream or plain Greek yogurt
A pressure cooker is a fantastic steam-producing machine - the perfect tool to use to cook traditionally Rinse the corn husks and put them in a large shallow dish, like a casserole, and pour enough boiling water to cover. Do an immediate pressure release and then add the cheddar and cream cheeses. Think of this dish as a Mexican flavored, deconstructed cabbage roll without the rice. I hope you like this low carb taco casserole as much as we did.
Instructions 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.
Mexican Egg Casserole Instant Pot Recipe. Use your pressure cooker to make a hearty and flavorful casserole for breakfast, brunch or even dinner. Turn pressure cooker on to the sautee setting. Once it is hot, add the sausage and onion. Cook until the sausage is cooked through, about six.
So that’s going to wrap it up for this special food pressure cook mexican casserole recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
