Dropping Weight Casserole

Dropping Weight Casserole–ground turkey with riced cauliflower, enchilada sauce, green chiles, corn and beans made fast in the Instant Pot or slow cooker. A protein-packed, low calorie recipe that fills you up.

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Dropping Weight Casserole

If you’re trying to find dinner ideas for a healthier lifestyle here is one to add to your list to try! This dinner is packed with nutritious ingredients and bursting with flavor, this casserole is not only satisfying but also supports your weight loss goals. This casserole is also a great one for meal prep and makes for satisfying leftovers that you can enjoy throughout the week. You can make it in the Instant Pot or the slow cooker.

Ingredients/Substitution Ideas

• Lean ground turkey–I used 90/10. You can also use lean ground beef.
• Kosher salt
• Black pepper
• Chicken broth–or water and Better than Bouillon chicken base
• Frozen cauliflower rice
• Cumin
• Onion powder
• Chili powder
• Garlic powder
• Smoked paprika
• Red enchilada sauce–or green. I used mild.
• Frozen sweet corn
• Diced green chiles–I used mild
• Black beans–or pinto, kidney
• Cottage cheese–I used 4%
• Diced tomatoes–I used cherry tomatoes
• Cheese and fritos–optional but tasty

Steps

Turn Instant Pot to saute setting. When display says HOT add in the turkey and break it up. Brown for 5 minutes. Stir in the salt and pepper.

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Dump in the cauliflower rice.

Add in cumin, onion powder, chili powder, garlic powder, smoked paprika, enchilada sauce, corn, green chiles and black beans. Don’t stir.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute on LOW pressure. When time is up move valve to venting and remove the lid.

Add cottage cheese to blender and blend until smooth. Stir a cup of the hot contents from the pot into the cottage cheese to temper. Stir the mixture into the pot. 

Serve topped with diced tomatoes, cheese and fritos, if desired.

Notes/Tips

• Serve with sliced avocado, a handful of tortilla chips or Fritos and a side green salad and/or fruit.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Cottage cheese is a creamy, protein-filled addition to this casserole but you can leave it out and it will still taste great! Another idea is to add a half cup of sour cream (although this will add more fat and calories).
• This recipe can be dairy free if you leave out the cottage cheese and the cheese as a topping.
• This recipe can be gluten free if you use gluten-free enchilada sauce.
• I buy my riced cauliflower at Costco or Sams Club in the frozen foods section.
• Other recipes you can make with enchilada sauce are Not in the Mood Casserole and Enchilada Soup.
• This makes a great lunch option. Pack any leftovers into lunch size containers* and warm up in the microwave for a minute and enjoy for a protein packed lunch.

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Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.