Recipe: 2020 Pressure cook Mexican Casserole

Pressure cook Mexican Casserole. Pressure cooker Mexican casserole is total comfort food! 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.

I was hungry for a ground beef and rice casserole, and had (I thought) all of the ingredients on hand. Pressure Cooker Mexican Potato Breakfast Casserole. Serve up this easy Mexican recipe for breakfast to start your day off with some kick. You can have Pressure cook Mexican Casserole using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of Pressure cook Mexican Casserole

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

Chili powder adds a hint of spice, while black beans, eggs, and hash brown potatoes make it hearty. Mexican Egg Casserole Instant Pot Recipe. Use your pressure cooker to make a hearty and flavorful casserole for breakfast, brunch or The nice thing about this Mexican Egg Casserole is that it's made with a little bit of flour that makes it easier to handle and it can. This pressure cooker Chicken Enchilada Casserole is so perfect for a busy day!

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..

Do an immediate pressure release and then add the cheddar and cream cheeses. And that is all there is to it. I hope you like this low carb Mexican casserole. For more delicious slow cooker recipes, scroll. This Mexican casserole recipe made with layers of tortilla chips, beef, and salsa makes a quick and easy dish that will please the whole family.