Healthy Taco Casserole: A Pressure Cooker Delight
This healthy taco casserole is a quick and hearty meal made easy with a pressure cooker. Juicy ground turkey, creamy beans, and spice-packed taco seasoning combine for a flavorful dinner ready in under 40 minutes.
Ingredients
Main ingredients
- 1 pound Ground turkey lean
- 0.5 Yellow onion diced small
- 16 ounce Refried beans or mashed pinto beans
- 1 cup Plain Greek yogurt or light sour cream
- 0.5 cup Chunky medium salsa
- 2-3 tablespoons Taco seasoning star of the taste
- 1.5-2 cups Mexican blend cheese or favorite/vegan cheese
- 1 Roma tomato diced
- Sliced olives
- Shredded lettuce
- Tortilla chips to sprinkle for crispness and serving
Instructions
Instructions
- Preheat your oven to 375 degrees Fahrenheit for a quick bake after the pressure cooker.
- In a large skillet over medium heat, cook the ground turkey and diced onion together, stirring until turkey is browned and onion is soft, about 5 to 7 minutes.0.5 Yellow onion
- Add taco seasoning and refried beans or mashed pinto beans, stirring well and cooking for another 2 to 3 minutes.2-3 tablespoons Taco seasoning, 16 ounce Refried beans
- Spread the turkey-bean mixture evenly into your casserole dish as the base.16 ounce Refried beans
- Dollop plain Greek yogurt or light sour cream and chunky salsa over the top for layering flavor.1 cup Plain Greek yogurt, 0.5 cup Chunky medium salsa
- Sprinkle cheese evenly over everything and bake in the oven for 15 to 20 minutes until cheese melts and bubbles. Let cool a few minutes before serving.1.5-2 cups Mexican blend cheese
- For a quicker dinner, do a quick pressure release but watch out for hot steam bursts from the valve.
- For more tender turkey, try a slow pressure release letting the pressure drop gradually.
Notes
Store cooled leftovers in an airtight container in the fridge for 3 to 4 days. Freeze portions for up to 2 months. Reheat gently to keep cheese creamy. Add extra salsa or cheese when reheating to freshen it up.