Description
Ground turkey with riced cauliflower, enchilada sauce, green chiles, corn and beans made fast in the Instant Pot. A protein-packed, low calorie recipe that fills you up.
Ingredients
Scale
- 1 pound lean ground turkey (90/10)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 cup chicken broth
- 24 ounce bag frozen cauliflower rice
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/8 tsp smoked paprika
- 1 (10 oz) can red enchilada sauce (I used mild)
- 1 cup frozen sweet corn
- 1 (4 oz) can diced green chiles (I used mild)
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup cottage cheese
- 1 cup diced tomatoes
- Optional: cheese and fritos
Instructions
Instant Pot Instructions:
- 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, 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.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the turkey and break it up. Brown for 5 minutes. Stir in the salt and pepper.
- Add to the slow cooker. Then stir in the broth, cauliflower rice, cumin, onion powder, chili powder, garlic powder, smoked paprika, enchilada sauce, corn, green chiles and black beans.
- Cover and cook on low for 2-3 hours.
- Add cottage cheese to blender and blend until smooth. Stir a cup of the hot contents from the slow cooker into the cottage cheese to temper. Stir the mixture into the crockpot.
- Serve topped with diced tomatoes, cheese and fritos, if desired.
Stove Instructions:
- Heat a large pan over medium high heat. Add in the turkey and break it up. Brown for 5 minutes. Stir in the salt and pepper. Stir in a cup of broth and the cauliflower rice. Cook until cauliflower is cooked through.
- Stir in the cumin, onion powder, chili powder, garlic powder, smoked paprika, enchilada sauce, corn, green chiles and black beans.
- Cover and simmer for on low heat for 10 minutes.
- Add cottage cheese to blender and blend until smooth. Stir into the skillet
- Serve topped with diced tomatoes, cheese and fritos, if desired.
- Category: Turkey
- Method: Instant Pot or Slow Cooker