Pressure cook Mexican Casserole.

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You can cook Pressure cook Mexican Casserole using 16 ingredients or deficient. Here is how you achieve it.

Substances of Pressure cook Mexican Casserole

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

These recipes make in approximately 80 minutes from embark to finish, and 6 steps. Get ready to comply these recipes to get you thru a busy back-to-school monsoon!. Here is how you make 6 movesit.

Pressure cook Mexican Casserole guidance

  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..

Cooking is action are normal run by everyone, but not everyone has intelligence in making the maximum Pressure cook Mexican Casserole, what are they?

Instructions do Pressure cook Mexican Casserole order get results that are maximum

  1. Appointment ground turkey or chicken (I used 93% lean ground turkey), extra-virgin olive oil, uncooked quinoa, medium yellow onion, diced, cans red enchilada sauce (mild or medium), can black beans, drained and rinsed, can fire-roasted diced tomatoes in their juices, corn kernels, fresh or frozen, red bell pepper, cored and diced, green bell pepper, cored and diced, ground cumin, chili powder, garlic powder, shredded Mexican blend cheese, divided, For serving: chopped fresh cilantro, diced avocado, chopped green onion, sour cream or plain Greek yogurt, the right food ingredients also affect the results of cooking, starting from determination fresh ingredients will be very good because the reserves of the nutrition is still very good.
  2. Tools The cookware used must also match what is cooked. Also, care must be taken that the cleanliness of the cookware does not affect the taste and nutritional content.
  3. How to cook Pressure cook Mexican Casserole, which includes which ingredients must be processed first and which ones are processed later and when to add spices. Read the steps to make it 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.. , This is done in order to produce cuisine which has nutritional quality and cooked food maturity without reducing the delicacy of the cuisine.

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Already know the things you need to consider when cooking Pressure cook Mexican Casserole? Try to use and choose the right food ingredients and follow the steps in cooking properly. Good luck...!!! See also the chicken and rice casserole simple cooking recipes