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Before you jump to Pressure cook Mexican Casserole recipe, you may want to read this short interesting healthy tips about Snacks that give You Energy.
We are all aware that eating healthy snacks can help us feel better in our bodies. We have a tendency to feel way less gross whenever we increase our daily allowance of wholesome foods and reduce our consumption of unhealthy foods. A piece of pizza will not cause you to feel as healthy as eating a fresh green salad. This is often a problem, nevertheless, when it comes to eating between snacks. Finding goodies that help us feel better and boost our stamina often involves lots of shopping and meticulous reading of labels. There’s nothing like one of these simple healthy foods if you want an energy-boosting snack food.
Whole grain foods are an excellent choice for a fast wholesome snack. A piece of whole wheat toast, for example is a great snack in the morning. Chips and crackers created from whole grains can be great for quick snack foods to eat on the go. Choosing whole grain snacks is always much better than eating the highly processed grains we commonly find in our grocery stores.
A large variety of easy health snacks is easily obtainable. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to pressure cook mexican casserole recipe. You can have pressure cook mexican casserole using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Pressure cook Mexican Casserole:
- Use 1 pound ground turkey or chicken (I used 93% lean ground turkey)
- Provide 1 tablespoon extra-virgin olive oil
- Take 1 cup uncooked quinoa
- Get 1 medium yellow onion, diced
- Get 1 (10 ounce) cans red enchilada sauce (mild or medium)
- Prepare 1 (15 ounce) can black beans, drained and rinsed
- Get 1 (15 ounce) can fire-roasted diced tomatoes in their juices
- Prepare 1 cup corn kernels, fresh or frozen
- Take 1 red bell pepper, cored and diced
- You need 1 green bell pepper, cored and diced
- Provide 1 tablespoon ground cumin
- Use 2 tablespoons chili powder
- Provide 1 teaspoon garlic powder
- Provide 1 cup shredded Mexican blend cheese, divided
- Get For serving: chopped fresh cilantro, diced avocado
- Take chopped green onion, sour cream or plain Greek yogurt
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.
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