Recipe: Simple Pressure cook Mexican Casserole

Pressure cook Mexican Casserole. This casserole was created quite on accident and aren't those the best meals when they turn out amazing??!! Seriously I threw in some beans, corn, pasta and creamy sauce I had in the pantry and wahhlahh, pressure cooker Mexican casserole was born. Find it on our long list of easy Instant Pot recipes. (affiliate links present, originally.

So I guess if in doubt, call something like this a Tex-Mex Chicken Enchilada Casserole. Instant Pot Coconut Rice is a creamy, slightly sweet side dish. Using an electric pressure cooker, I think I've captured that same distinctive flavor in less than two hours. —James Schend, Deputy Editor, Taste of Home. You can cook Pressure cook Mexican Casserole using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pressure cook Mexican Casserole

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

How to make Mexican casserole in your Instant Pot or Ninja Foodi pressure cooker. With a few cans from your pantry you too can make this throw together dinner that's. 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.

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..

Heat oil in the bottom of an electric pressure cooker set on Saute. Add beef, onion, chili powder, salt, and cumin (see Cook's Note). This Crockpot Mexican Casserole can be made in the slow cooker or Crock-Pot Express Multi-Cooker on pressure mode and I have details on how to do both. I served it over jalapeño cheddar cornbread. Add the meat; cook, turning occasionally, until the outside is browned.