Pot Mexican Casserole Recipe
Recipe By Well Plated
Instant pot mexican casserole. A healthy instant pot mexican recipe with rice, chicken, beans, spices, and fresh veggies. Easy and absolutely delicious
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Non Vegdiet
1hr 15minstotal
20minsPrep
55minsCook
1hr 15m.total
20m.Prep
55m.Cook
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Add to Shopping ListIngredients for Pot Mexican Casserole Recipe
- 1/2 teaspoon Extra virgin olive oil
- 1/4 pound 93% Lean Ground Chicken Or Turkey
- 1/4 Small Yellow Onion Diced
- 1/4 teaspoon Kosher salt
- 1/4 Large Red Bell Pepper Cut Into Wide Strips, Halved If Long
- 1/4 Large Green Bell Pepper Cut Into Wide Strips, Halved If Long
- 3.75 ounce 1 Can Low Sodium Black Beans Drained And Rinsed
- 1/4 cup Corn Kernels Fresh, Frozen And Thawed, Or Drained From A Can
- 1/2 tablespoon Chili powder
- 1/4 tablespoon Ground Cumin
- 1/4 teaspoon Garlic powder
- 0.06 cup Water Plus Additional If You Have A Newer Instant Pot
- 3.75 ounce 1 Can Fire Roasted Diced Tomatoes In Their Juices
- 1/2 cup Your Favorite Salsa 1 Jar; I Used A Chunky Medium Salsa
- 1/4 cup Uncooked Long Grain Brown Rice
- 1/4 cup Shredded Mexican Blend Cheese Divided
- As required For Serving:Chopped Fresh Cilantro Diced Avocado, Chopped Green Onion, Sour Cream Or Plain Greek Yogurt
Nutrition
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Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Well Plated