Pot Mexican Casserole Recipe

Ingredients For Pot Mexican Casserole Recipe

• 2 teaspoon 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, Halved If Long
• 1 Large Green Bell Pepper Cut Into Wide Strips, Halved If Long
• 15 ounce 1 Can Low Sodium Black Beans Drained And Rinsed
• 1 cup Corn Kernels Fresh, Frozen And Thawed, Or Drained From A Can
• 2 tablespoon Chili powder
• 1 tablespoon Ground Cumin
• 1 teaspoon Garlic powder
• 0.25 cup Water Plus Additional If You Have A Newer Instant Pot
• 15 ounce 1 Can Fire Roasted Diced Tomatoes In Their Juices
• 2 cup Your Favorite Salsa 1 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