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.
It's not really traditional Mexican food, although it tastes like it. So I guess if in doubt, call something like this a Tex-Mex Chicken Enchilada Casserole. 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 have Pressure cook Mexican Casserole using 16 ingredients and 6 steps. Here is how you cook that.
Ingredients of Pressure cook Mexican Casserole
- Prepare 1 pound of ground turkey or chicken (I used 93% lean ground turkey).
- It’s 1 tablespoon of extra-virgin olive oil.
- You need 1 cup of uncooked quinoa.
- You need 1 of medium yellow onion, diced.
- You need 1 (10 ounce) of cans red enchilada sauce (mild or medium).
- It’s 1 (15 ounce) of can black beans, drained and rinsed.
- It’s 1 (15 ounce) of can fire-roasted diced tomatoes in their juices.
- Prepare 1 cup of corn kernels, fresh or frozen.
- Prepare 1 of red bell pepper, cored and diced.
- It’s 1 of green bell pepper, cored and diced.
- You need 1 tablespoon of ground cumin.
- It’s 2 tablespoons of chili powder.
- Prepare 1 teaspoon of garlic powder.
- It’s 1 cup of shredded Mexican blend cheese, divided.
- You need of For serving: chopped fresh cilantro, diced avocado.
- You need 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. Add the meat; cook, turning occasionally, until the outside is browned. Pour in the water, vinegar and stock cube.
Pressure cook Mexican Casserole instructions
- 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..
Add the bay leaves and season with salt and pepper to taste. Close the lid on the pressure cooker and bring to full pressure. If you don't have a pressure cooker, use a heavy stockpot for stovetop cooking, add more stock, as some will cook away, and allow more cooking time. These pressure cooker chicken recipes are complex in flavor but so simple in execution. The pressure cooker allows you to whip up quick meals, but through its flavor-concentrating powers, you never miss out on any subtle hint of spice, herbaceous freshness, or savory richness.