Instant Pot Mexican Casserole
View original ↗
Well Plated · by Erin Clarke★ 4.7 (164)

Instant Pot Mexican Casserole

NUTRITION · PER SERVING75M COOK
CAL 34%·PRO 85%
CARBS 81G47% OF CAL
17G FIBER12G SUGAR52G OTHER
FAT 22G29% OF CAL
7G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-pot Instant Pot casserole with ground chicken, rice, beans, and vegetables seasoned with Mexican spices. Hearty and convenient, it comes together quickly for a weeknight dinner.

mainmexicancasserolebowlchickengluten free
View the full recipe on Well Plated →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 2 teaspoons extra virgin olive oil
  • 1 pound 93% lean ground chicken or turkey
  • 1 small yellow onion (diced)
  • 1 teaspoon kosher salt
  • 1 large red bell pepper (cut into wide strips (about 3/4 inch), halved if long)
  • 1 large green bell pepper (cut into wide strips (about 3/4 inch), halved if long)
  • 1 15-ounce can low-sodium black beans (drained and rinsed)
  • 1 cup corn kernels (fresh, frozen and thawed, or drained from a can)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1/4 cup water (plus additional if you have a newer Instant Pot (see recipe notes below))
  • 1 15-ounce can fire-roasted diced tomatoes in their juices
  • 2 cups of your favorite salsa (1 (16-ounce) jar; I used a chunky medium salsa)
  • 1 cup uncooked long grain brown rice*
  • 1 cup shredded Mexican blend cheese (divided)
  • For serving: chopped fresh cilantro (diced avocado, chopped green onion, sour cream or plain Greek yogurt)
PREP
20M
SODIUM
1651MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.