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Pressure cook Mexican Casserole cuisine is really a dish that’s classified as an easy task to make. through the use of resources which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Pressure cook Mexican Casserole dishes which you make.

Alright, don’t linger, let’s approach this pressure cook mexican casserole menu with 16 components which are surely easy to receive, and we have to process them at the very least through 6 actions. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements Pressure cook Mexican Casserole:

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

Pressure cook Mexican Casserole making process:

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.

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