Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, pressure cook mexican casserole. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Pressure cook Mexican Casserole is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Pressure cook Mexican Casserole is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook pressure cook mexican casserole using 16 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Pressure cook Mexican Casserole:
- Make ready 1 pound ground turkey or chicken (I used 93% lean ground turkey)
- Take 1 tablespoon extra-virgin olive oil
- Get 1 cup uncooked quinoa
- Prepare 1 medium yellow onion, diced
- Make ready 1 (10 ounce) cans red enchilada sauce (mild or medium)
- Prepare 1 (15 ounce) can black beans, drained and rinsed
- Prepare 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
- Take 1 green bell pepper, cored and diced
- Get 1 tablespoon ground cumin
- Prepare 2 tablespoons chili powder
- Make ready 1 teaspoon garlic powder
- Prepare 1 cup shredded Mexican blend cheese, divided
- Take For serving: chopped fresh cilantro, diced avocado
- Get chopped green onion, sour cream or plain Greek yogurt
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.
So that’s going to wrap this up for this special food pressure cook mexican casserole recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more 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!
