Mexican Casserole

Directions

1. Using your Ninja Foodi Pressure Cooker select the SEAR/SAUTE and set to MD:HI. Select start to begin. Allow to preheat for about 5 minutes.
2. Place a tablespoon of olive oil into the pot. Add 1/2 yellow onion chopped, 2 bell peppers chopped, and 1 lb of lean ground beef. Stir occasionally, breaking up the ground beef.
3. Then add 2 teaspoons of chilli powder, 1 and 1/2 teaspoons of cumin, 1/2 teaspoon of granulated garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Continue cooking until the ground beef is no longer pink.
4. Once cooked add 1 cup (200g) of jasmine rice, 2 cups of broth, 1 and 1/2 cups of salsa, and 2 cups frozen corn. Feel free to add jalepeno peppers if you want a spicy casserole!
5. Give everything a stir and then place the pressure cooker lid on top, making sure the vent is set to SEAL. Select PRESSURE and set to HIGH. Set time to 3 minutes. Select start to begin. When pressure cooking is complete, allow pressure to natural release for 10 minutes. Quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
6. Stir the mixture, then cover the top with 2 cups of medium cheddar cheese. (Mozzarella, or any kind of cheddar will work too).Close the crisping lid. Select AIR CRISP, set temperature to 400 F, and set time to 5 minutes. Select start to begin. When cooking is complete serve immediately. Garnish with sliced green onions and a dollop of sour cream if desired.